Impossible Pumpkin Pie Cupcakes

Adapted from Cakecottage.com

Ingredients:

• 15 ounces canned pumpkin
• 2 eggs (for lighter version use 1/2 c original eggbeaters)
• 1/2 cup sugar
• 1/4 cup brown sugar (for lighter version use 3/4 c Splenda to replace both white and brown sugar)
• 1 teaspoon vanilla extract
• 3/4 cup evaporated 2% milk
• 2/3 cup all purpose flour
• 2 Tablespoons pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350 degrees and spray a regular size 12 muffin tin with PAM for baking.
2. Whisk together the pumpkin, eggs, sugar, vanilla extract, and evaporated milk.
3. In a separate small bowl combine flour, pumpkin pie spice, baking soda, baking powder, and salt.
4. Whisk flour mixture into pumpkin mixture until there are no streaks of flour.
5. Pour 1/3 cup of batter into each muffin tin.
6. Bake for 20 minutes at 350 degrees.
7. Cool for 20 minutes.  Then remove cupcakes from tin.
8. Refrigerate for 30 minutes uncovered.
9. Then serve or package for storage.

Notes:  Lighter version has 2 Smart Points per cupcake.