PUMPKIN PIE CUPCAKES – 3 SMART POINTS
1 ( 15 Oz.) can pumpkin
1/2 C. sugar
1/4 C. brown sugar
1/2 C. egg beaters
1 Tsp. vanilla
3/4 C. ( 2%) evaporated milk
2/3 C. flour
2 Tsp. pumpkin pie spice
1/4 Tsp. salt
1/4 tsp. baking powder
1/4 Tsp. baking soda
16 T. Cool Whip Free
HOW TO MAKE:
1-Preheat oven to 350 and line with silicone liners or foil liners sprayed with nonstick spray.
2-If you are not using liners, spray your pan with nonstick spray.
3-Mix the pumpkin with the next 5 ingredients ( through evap. milk).
4-Combine flour with next 4 ingredients ( through baking soda). Add flour mixture to pumpkin mixture and mix until blended and smooth.
5-Fill each muffin cup 2/3 full. Bake 20 minutes and let cool 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with Cool Whip Free.
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