More like individual mini, crustless pies or custards than cupcakes these little treats are as easy to whip up as they are to eat.
Sun Oven Pumpkin Pie Cupcakes
1 15 ounce can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Whipped cream and additional pie spice for serving
Set Sun Oven out to preheat. Line two 6-cup muffin tins with silicone liners or spray with cooking spray, set aside. Don’t use paper liners, the cakes will stick.
In a large bowl, mix together the pumpkin, sugar, brown sugar, eggs, vanilla extract, and milk.
In a medium bowl whisk together the flour, pumpkin spice, salt, baking powder, and baking soda.
Stir the flour mixture into the pumpkin mixture. Fill each muffin cup with 1/3 cup of the batter. If your muffin tins do not fit side by side in the Sun Oven use a rack to separate them and cross-stack.
Bake in the Sun Oven 30 to 4o minutes or until the centers are set. If cross-stacked the top pan will bake faster.
Remove the pans from the Sun Oven and let cool twenty minutes. Remove the cupcakes from the pan and chill in the refrigerator for at least 30 minutes. Top with whipped cream and sprinkle with pie spice just before serving.