Ingredients
- ⅔ cup all purpose flour
- 15 oz pumpkin puree
- ¾ cup sugar
- 2 massive eggs
- 1 teaspoon vanilla
- ¾ cup milk
- 2 teaspoons pie spice
- ¼ teaspoon salt
- ¼ teaspoon leaven
- ¼ teaspoon hydrogen carbonate
- Whipped cream
Instructions
- Line a 12-cup quick bread tin with paper or siloxane liners.
- Preheat kitchen appliance to 350 degrees.
- In a bowl, whisk along flour, leaven, hydrogen carbonate, salt and pie spice.
- In a massive bowl, whisk along pumpkin puree, sugar, eggs, vanilla and milk till well combined.
- Add in dry ingredients and whisk till no streaks of flour stay and batter is swish.
- Fill every quick bread cup with or so ⅓ cup of batter.
- Bake for twenty minutes and let cool for twenty minutes.
- Remove cupcakes from pan and chill within the refrigerator for half-hour.
- Top with topping and sprinkle with additional pie spice or cinnamon on high and before serving.
Reference : cakescottage
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