Impossible Pumpkin Pie Cupcakes
Indulge in the creamy, spiced perfection of Impossible Pumpkin Pie Cupcakes—a delightful twist on classic pumpkin pie that delivers all the cozy flavors of fall in a compact, handheld treat. These irresistibly moist cupcakes boast a custard-like texture thanks to pumpkin puree, evaporated milk, and the perfect blend of pumpkin pie spice, while their simple preparation—no crust required—makes them an easy alternative to traditional pie. With just 15 minutes of prep time and a quick bake in the oven, these cupcakes are perfect for holiday gatherings, potlucks, or a sweet weeknight dessert. Serve them with a dollop of whipped cream for a finishing touch, and enjoy the magic of pumpkin pie in every bite!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 0.75 cup Granulated sugar
- 0.25 cup Packed light brown sugar
- 2 pieces Large eggs
- 0.75 cup Evaporated milk
- 1 teaspoon Vanilla extract
- 0.5 cup All-purpose flour
- 2 teaspoons Pumpkin pie spice
- 0.25 teaspoon Salt
- 0.25 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- Whipped cream (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with nonstick paper liners or lightly grease each cup.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, and vanilla extract until the mixture is smooth and well-combined.
In a separate bowl, sift together the flour, pumpkin pie spice, salt, baking powder, and baking soda.
Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or whisk until no lumps remain.
Pour the batter evenly into the prepared muffin cups, filling each about three-quarters full. The batter is fairly liquid, so don't worry if it seems thinner than typical cupcake batters.
Bake in the preheated oven for 25 minutes or until the tops are set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
Remove the muffin tin from the oven and allow the cupcakes to cool in the tin for 20 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, serve as-is, or top with whipped cream for an extra touch of sweetness. Store leftovers in the refrigerator in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 394 mg | 132% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 292.0 g | 106% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 231.2 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 746 mg | 57% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1423 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
