Pumpkin Pie Cupcakes with Pumpkin Pudding Frosting

What’s better than pumpkin pie in a cupcake under a spoonful of pumpkin pudding?

Ingredients:

Cupcakes-

1 15 ounce can pumpkin puree

¾ cup fat free evaporated milk

2 large eggs

1 teaspoon vanilla extract

½ cup granulated sugar

2 teaspoons pumpkin pie spice

¼ teaspoon baking powder

¼ teaspoon baking soda

¾ cup all purpose flour

Frosting-

1 3.4 ounce pumpkin pudding mix

1 ½ cups milk

Directions:

1. Preheat the oven to 350 degrees and line muffin tins with liners.
2. Add pumpkin puree, eggs, milk, and vanilla extract to stand mixer.  Mix on medium for 30 seconds to combine.
3. Whisk flour, sugar, pumpkin spice, baking soda, and baking powder in a medium bowl.  Gradually fold in the flour mixture. Use a spatula to scrape the edges of the bowl.
4. Use a medium cookie scooper to fill the muffin tins about 1/3.  I filled 16 muffin tins.
5. Bake 20-25 minutes until cupcakes are set.
6. Let cool on a wire rack then transfer to the refrigerator.
7. Once cupcakes are cooled whisk pudding mixture and milk in a medium bowl.  Once the pudding has set add a spoonful or two to each cupcake.
8. Store cupcakes in the refrigerator.
9. Enjoy! Feel free to top with sprinkles, candy corn, etc…