Categories: Desert

Ingredients

• 2/3 cup all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp pumpkin pie spice
• 1 (15oz) can pumpkin puree
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp almond extract
• 3/4 cup skim milk
• Whipped topping and cinnamon for garnish

Directions

1. eheat oven to 350.

2. Line cupcake wrappers in a muffin pan and coat wrappers with cooking spray.

3. In a medium bowl, mix together flour, baking powder, baking soda, salt and pumpkin pie spice.

4. In a larger bowl, combine pumpkin puree, sugar, brown sugar, eggs, almond and milk until fully combined.

5. Add in dry ingredients and mix until no streaks of flour remain and batter is smooth (batter will be runny).

6. Fill liners about 3/4 of the way full and bake for 20 mins, or until they are brown.

7. Once cooled, add a dollop of whipped topping into the concave center and sprinkle with cinnamon.

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