Impossible Pumpkin Pie Cupcakes Recipe
Enjoy the flavors of pumpkin pie in a convenient cupcake form. These Impossible Pumpkin Pie Cupcakes feature soft, custardy, spiced centers topped with whipped cream and a sprinkle of cinnamon, minus the need for a traditional crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Cupcake Ingredients:
- 3/4 cup (150g) granulated sugar
- 1/2 cup (60g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 (15 oz / 425g) can pumpkin puree
- 1/2 cup (120ml) evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
For Topping:
- Whipped cream, for serving
- Ground cinnamon, for garnish
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together sugar, flour, pumpkin pie spice, baking powder, and salt.
- Add wet ingredients: Incorporate pumpkin, evaporated milk, eggs, and vanilla extract into the dry mixture. Whisk until a smooth batter forms.
- Bake: Divide the batter among the muffin cups and bake for 20–25 minutes until set.
- Cool and chill: Let the cupcakes cool in the pan for 20 minutes, then refrigerate for 1–2 hours.
- Serve: Prior to serving, top each cupcake with whipped cream and a sprinkle of cinnamon.
Notes
- Cupcakes will naturally sink a bit in the center as they cool.
- For best taste, enjoy these cupcakes cold or slightly chilled.
- Store in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Pumpkin Pie Cupcakes, Pumpkin Dessert, Cupcake Recipe, Fall Baking
Find it online: https://mbeams.com/impossible-pumpkin-pie-cupcakes-recipe/