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Impossible Pumpkin Pie Cupcakes Recipe

Impossible Pumpkin Pie Cupcakes Recipe
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★★★★★

5.3 from 12 reviews

These Impossible Pumpkin Pie Cupcakes are a delightful twist on traditional pumpkin pie, featuring a rich, creamy pumpkin filling baked in a cupcake form. Perfect for fall gatherings or holiday celebrations, they are easy to make and topped with whipped cream for an irresistible finish.

Ingredients

Scale

Dry Ingredients

  • ⅔ cup all purpose flour
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda

Wet Ingredients

  • 15 oz pumpkin puree
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup evaporated milk

Topping

  • Whipped cream, for serving
  • Additional pumpkin pie spice or cinnamon, for sprinkling

Instructions

  1. Prepare the Muffin Tin: Line a 12-cup muffin tin with paper or silicone liners to prevent sticking and make cleanup easier.
  2. Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm up while you prepare the batter.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
  4. Combine Wet Ingredients: In a large bowl, whisk pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk until the mixture is smooth and uniform.
  5. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, whisking continuously until there are no streaks of flour and the batter is smooth.
  6. Fill Muffin Cups: Spoon approximately ⅓ cup of batter into each lined muffin cup, filling them evenly.
  7. Bake: Place the muffin tin in the oven and bake for 20 minutes until the cupcakes are set but still moist in the center.
  8. Cool Down: Remove the cupcakes from the oven and allow them to cool in the pan for 20 minutes to firm up.
  9. Chill: Carefully remove the cupcakes from the tin and place them in the refrigerator for 30 minutes to chill and enhance the flavors and texture.
  10. Serve: Top each cupcake with whipped cream and sprinkle additional pumpkin pie spice or cinnamon on top before serving for an added festive touch.

Notes

  • Ensure the pumpkin puree is pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
  • For a richer flavor, use full-fat evaporated milk or substitute with heavy cream if preferred.
  • These cupcakes taste best when chilled, as it helps the filling to set similar to a pumpkin pie custard.
  • Can be stored covered in the refrigerator for up to 3 days.
  • Feel free to garnish with chopped nuts or a drizzle of caramel sauce for extra indulgence.

Nutrition

Keywords: pumpkin cupcakes, pumpkin pie, fall dessert, holiday treats, easy pumpkin recipe, baked pumpkin dessert

Find it online: https://todayfoodrecipe.com/impossible-pumpkin-pie-cupcakes-recipe/