Butternut Pie Cupcakes
- 15-ounce can butternut puree
- ¾ cup coconut sugar or brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ¾ cup evaporated milk or full fat milk
- 2/3 cup all-purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp fine sea salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
Preheat oven to 350°, oil a 12 count muffin tin.
In a mixing bowl, beat together the butternut, sugar, eggs, vanilla, and milk.
In a small bowl, whisk together, flour, baking soda, baking powder, salt, cinnamon, and ginger.
Add the dry to the wet, stir till mixed.
Fill each muffin tin with about 1/3 cup batter.
Bake for 20 minutes.
Let cool fully, then run a thin edge, such as a frosting spatula, around each muffin, and pop up. Chill in refrigerator before serving, keep chilled for storage.
Makes 12 cupcakes.