Step 1

Preheat oven to 350°

Step 2

Spray a 12 muffin tin with Baker’s Joy Cooking Spray

Step 3

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

Step 4

In a large mixing bowl whisk together canned pumpkin puree, sugar, whole milk, and eggs.

Step 5

Slowly whisk the dry ingredients into the wet ingredients.

Step 6

Spray muffin tin with Baker’s Joy Cooking Spray. Fill each muffin cup about ⅔ of the way full. Bake for 25 minutes. Remove from oven and let cool 20 minutes. Place in the refrigerator and chill for 30 minutes.

Step 7

Top with Cool Whip, sprinkle a tiny bit of cinnamon on the top of each cupcake and serve