You’ll love how easy these sweet little cupcakes are to serve and customize with different toppings.
Impossible pumpkin pie cupcakes pack all the pumpkin pie flavor into individual servings. A delicious mashup between crustless pumpkin pie and a cupcake, these are a perfect dessert for the holiday season, a special dinner, or anytime just to fulfill that pumpkin spice craving.
Speaking of yummy pumpkin desserts, you’ll also want to check out our recipe for everyone’s favorite pumpkin pudding or our super tasty no-churn pumpkin ice cream.
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IMPOSSIBLE PUMPKIN PIE CUPCAKES INGREDIENTS
You’ll need:
- ½ cup all-purpose flour
- ⅛ cup cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 (15-ounce) can pumpkin puree
- ¾ cup evaporated milk
- ¾ cup sugar
- 2 large eggs
- whipped cream and cinnamon for topping, optional
HOW TO MAKE THIS IMPOSSIBLE PUMPKIN PIE CUPCAKES RECIPE
STEP ONE: Preheat the oven to 350°F.
STEP TWO: In a medium bowl, whisk dry ingredients together except for the cornstarch.
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STEP THREE: In another medium mixing bowl, whisk the wet ingredients and the cornstarch together.
STEP FOUR: Whisk the dry ingredients into the wet ingredients. Whisking only until the ingredients are incorporated, do not over whisk the filling.
STEP FIVE: Spray a 12-cup muffin tin with Baker’s Joy baking spray or nonstick cooking spray really well so nothing sticks.
STEP SIX: Pour filling into the prepared cupcake pan, filling each muffin cup ⅔ full.
STEP SEVEN: Bake for 25 minutes.
STEP EIGHT: Remove from the oven and cool cupcakes in the pan for 20 minutes.
STEP NINE: Remove each cupcake from the pan and place it in the refrigerator for 1 hour.
HOW TO SERVE
These irresistible pumpkin pie cupcakes are the perfect fall dessert. They would be a great alternative to traditional pumpkin pie and would be wonderful making an appearance at your Thanksgiving dinner.
STORAGE
IN THE FRIDGE: This pumpkin pie cupcake recipe will stay fresh in an airtight container in your refrigerator for up to five days.
IN THE FREEZER: Store the cupcakes in zip-top bags or another airtight container and freeze them for up to three months. Thaw completely before topping and then serving.
Impossible pumpkin pie cupcakes are the perfect pumpkin flavor-filled dessert in an individual serving size that you can make in a snap. Whip up a batch this fall season for a delectable dessert.
Impossible Pumpkin Pie Cupcakes
You’ll love how easy these sweet little cupcakes are to serve and customize with different toppings.
PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 1 hour 55 minutes
SERVINGS 12 cupcakes
Ingredients :
- ½ cup all-purpose flour
- ⅛ cup cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- 15 ounces pumpkin puree
- ¾ cup evaporated milk
- ¾ cup sugar
- 2 large eggs
- whipped cream and cinnamon optional topping
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl, whisk together the dry ingredients except the cornstarch.
- In another medium mixing bowl, whisk the wet ingredients and the cornstarch.
- Whisk the dry ingredients into the wet ingredients. Whisking only until the ingredients are incorporated, do not over whisk the filling.
- Spray muffin pan with non stick spray, or use only Baker’s Joy baking spray.
- Pour filling into the prepared cupcake pan, filling each ⅔ full.
- Bake for 25 minutes.
- Remove from the oven and let the cupcakes sit in the pan for 20 minutes.
- Remove each cupcake from the pan (even if no liner was used) and place in the refrigerator for 1 hour. (This extra hour is needed to ensure the cupcakes properly set)
Notes
TIP: It is important to NOT use a handheld or stand mixer for this recipe.TIP: Paper liners tend to stick to these cupcakes so it is best to just spray your muffin pan really well instead.TIP: This extra hour is needed to ensure the cupcakes are properly set.
Nutrition
Sodium: 77mg | Calcium: 66mg | Vitamin C: 2mg | Vitamin A: 5599IU | Sugar: 15g | Fiber: 1g | Potassium: 158mg | Cholesterol: 36mg | Calories: 119kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 2g | Protein: 3g | Carbohydrates: 23g | Iron: 1mg
