Here’s a tried and true recipe! If you are looking to satisfy your sweet tooth, you can’t go wrong here. I always do this but give me a chance, don’t let me down!
It’s crazy to close your eyes and the summer is over… Take a break when the morning becomes foggy and the leaves begin to fall. It’s a bitter sweat… No, I didn’t misspell that… It’s sweat! For me, the time is such a magical time of year, it means more baking.
° All-purpose flour cup
° 15 oz pumpkin puree
° Half a cup of sugar
° 2 large eggs
° 1 teaspoon vanilla
° Half a cup of evaporated milk
° 2 teaspoons pumpkin pie spice
° Half a teaspoon of salt
° ½ teaspoon baking powder
° Half a teaspoon of baking soda
° whipped cream
Line 12-cup muffin tin with aluminum foil or silicone liner
Preheat oven to 350 degrees.
In a bowl, whisk flour, baking powder, baking soda, salt, & pumpkin pie spice.
In a bowl, whisk pumpkin puree, sugar, eggs, vanilla, & evaporated milk To be well mixed.
Adding dried ingredients & beat to the flour streaks disappear also the mixture is smooth. Pour about ½ cup batter into each muffin cup. Bake for 20 minutes and let cool for 20 minutes. Remove the muffins from the pan and refrigerate for 30 minutes. Top with whipped cream and sprinkle with pumpkin pie or cinnamon on top just before serving.