With Thanksgiving right around the corner, you may want to bring more than just your appetite to the table. These pumpkin pie cupcakes are good and easy to make.  They will be sure to make the most novice baker look like a super chef.

Pumpkin Pie Cupcakes

2/3 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tsp pumpkin pie spice

1 15-oz can 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)

Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tray with paper or silicone liners.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.

In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla, and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.

Fill each muffin cup with approximately 1/3 cup of batter.

Bake for 20 minutes. Cool cupcakes in pan. The cupcakes’ centers may cave in slightly when cooling, but this is completely normal.

Chill cupcakes before serving. Top with lightly sweetened whipped cream.

Emily Cassidy is an A&E Editor for The Patriot and jcpatriot.com.