Instructions
Line a 12- mug muffin drum with paper or silicone liners.
Preheat roaster to 350 degrees.
In a coliseum, whisk together flour, incinerating greasepaint, incinerating soda pop, swab and pumpkin pie spice.
In a large coliseum, whisk together pumpkin puree, sugar, eggs, vanilla and faded milk until well combined.
Add in dry constituents and whisk until no stripes of flour remain and blitz is smooth.
Fill each muffin mug with roughly ⅓ mug of batter.
Singe for 20 twinkles and let cool for 20 twinkles.
Remove cupcakes from visage and bite in the fridge for 30 twinkles.
Top with whipped cream and sprinkle with further pumpkin pie spice or cinnamon on top and before serving.
To the instructions