Dinner on a dime- pumpkin cupcake time!

Maybe it's the fact tomorrow teachers report for work, but I was in the mood for a favorite fall treat, pumpkin pie. I then remembered a recipe for pumpkin cupcakes and decided to try to make them, with my own twist of course. They came out heavenly, in the shape of a cupcake but with a very moist brownie consitency! Here they are and here's the recipe, enjoy!!

This recipe makes about 16 cupcakes. 

Combine 15 oz can of pumpkin purée, 3/4 cup evaporated milk, 2 eggs, 1/2 cup sugar, 1 teaspoon vanilla extract ( I didn't use imitation), and 1/4 cup packed brown sugar. Mix well

Now add 2/3 cup all purpose flour, 1/4 salt, 1/4 baking powder, 1/4 baking soda and spices. The recipe called for two teaspoons of pumpkin pie spice but instead I used 1 and 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger and 1/4 teaspoon allspice ( or you could use cloves). Mix together well. 

Pour into a sprayed muffin tin about 3/4 full. Bake for 30 minutes at 350. Let cool 20 minutes and then put in fridge to cool. 

I then served them with whipped cream sprinkled with cinnamon... Omg fantastic!!!