Recipe from: Baking Bites
2/3 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 3/4 cup pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk) I used half and half this time.
Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In blender, blend all of the ingredients.
Fill each muffin cup...they will be almost to the top.
Bake for 45 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.