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Impossible Pumpkin Pie Cupcakes

Delicious Impossible Pumpkin Pie Cupcakes for Fall Bliss

These Impossible Pumpkin Pie Cupcakes are a perfect fall treat, beautifully marrying pumpkin flavor with a charming cupcake form.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version
  • 15 oz Pumpkin Puree Ensure it’s not pumpkin pie filling
  • ¾ cup Sugar Brown sugar can give a richer taste
  • 2 large Eggs Binds the mixture and adds moisture
  • 1 tsp Vanilla Extract Enhances the overall flavor
  • ¾ cup Evaporated Milk Can be swapped with full-fat coconut milk
  • 2 tsp Pumpkin Pie Spice Use cinnamon, nutmeg, and ginger if needed
  • ¼ tsp Salt Elevates all the flavors beautifully
  • ¼ tsp Baking Powder Important for leavening
  • ¼ tsp Baking Soda Aids in making fluffy cupcakes
For Serving
  • 1 cup Whipped Cream Optional topping

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • ladle or scoop

Method
 

Step-by-Step Instructions
  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
  2. Prepare the Muffin Tin: Line a 12-cup muffin tin with paper or silicone liners.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice.
  4. Mix the Wet Ingredients: In a large bowl, combine the pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk. Whisk until smooth.
  5. Combine the Mixtures: Gradually add the dry ingredients to the wet mixture, whisking gently until just combined.
  6. Fill the Muffin Cups: Fill each muffin cup with approximately ⅓ cup of the batter.
  7. Bake: Place the filled muffin tin in the preheated oven and bake for 20 to 25 minutes.
  8. Cool the Cupcakes: Let cool for about 20 minutes, then transfer to the refrigerator for an additional 30 minutes.
  9. Serve and Enjoy: Top each cupcake with whipped cream and a sprinkle of pumpkin pie spice or cinnamon.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 80IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Allow your cupcakes to cool in the fridge for 30 minutes after baking for best results. Store in an airtight container in the fridge for up to 3 days.

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