Looking for a magical fall dessert that merges all the coziness of pumpkin pie with the simplicity and charm of cupcakes? These Impossible Pumpkin Pie Cupcakes are a dreamy treat that delivers everything you adore about classic pumpkin pie, but in a portable, crustless form. Perfectly spiced, creamy in the center, and just the right size, they’re your answer to quick, crowd-pleasing autumn desserts—whether it’s a casual weeknight, a festive gathering, or a holiday celebration.
Ingredients You’ll Need
This recipe keeps things blissfully simple, calling for classic pantry staples and a few essential baking spices. Each ingredient plays a crucial role in ensuring the amazing flavor, tender crumb, and irresistible pumpkin pie-like filling these cupcakes are known for.
- Pumpkin Purée: Gives the cupcakes their moist texture and warm, earthy flavor. Opt for pure pumpkin, not pumpkin pie mix.
- Granulated Sugar: Adds just the right amount of sweetness to balance the spices and pumpkin.
- Brown Sugar: Brings a deep, caramel-like note that plays perfectly alongside the pumpkin spice.
- Large Eggs: Bind everything together for a tender, custardy cupcake structure.
- Vanilla Extract: Enhances all the warm, comforting flavors in the cupcakes.
- Evaporated Milk: Provides creamy richness without extra fat, crucial for that classic pumpkin pie taste.
- All-Purpose Flour: Just enough to help set the filling without becoming cakey.
- Pumpkin Pie Spice: The signature blend of cinnamon, ginger, nutmeg, and cloves that creates that unmistakable autumn aroma.
- Salt: Brightens up all the ingredients and keeps the sweetness in check.
- Baking Powder: Gives the cupcakes a subtle lift, keeping the centers smooth and soft.
- Baking Soda: Ensures the final texture is light and creamy, not dense.
- Whipped Cream (Optional): The classic finishing touch! Dollop on top just before serving for an extra special treat.
How to Make Impossible Pumpkin Pie Cupcakes
Step 1: Prep The Pan and Oven
Begin by preheating your oven to 350°F and lining a standard 12-cup muffin pan with paper liners. This simple prep step ensures easy cupcake removal and helps them keep their adorable shape, so don’t skip those liners—even if you’re tempted!
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the pumpkin purée, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk. Whisk until everything is smooth and blended. This creates the creamy, custard-like base that sets Impossible Pumpkin Pie Cupcakes apart from any ordinary cupcake.
Step 3: Blend in the Dry Ingredients
Add the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda straight to the wet mixture. Gently mix until no streaks of flour remain; your batter will be noticeably thin, but don’t worry—that’s exactly what you want for that signature silky texture.
Step 4: Fill the Cupcake Liners
Evenly divide the batter among the cupcake liners, filling each about three-quarters of the way full. A large spoon or ice cream scoop makes this task quick, tidy, and consistent, so every cupcake bakes up just right.
Step 5: Bake to Perfection
Bake in the center of the oven for 20 to 25 minutes, or until the centers are set and a toothpick inserted comes out mostly clean (a little moisture is OK—that means they’re nice and custardy inside!).
Step 6: Cool and Chill
Let the cupcakes cool in the pan for about 20 minutes. They will be very soft at first, so leave them be until they firm up just enough to handle. Then, transfer them to the fridge and chill for at least 1 hour. This is the secret step that transforms them into crustless mini pumpkin pies with a fabulous bite!
How to Serve Impossible Pumpkin Pie Cupcakes
Garnishes
Pile on a generous swirl of whipped cream just before serving and, if you like, a soft sprinkle of extra pumpkin pie spice or grated nutmeg for a truly special finish. It elevates the look and adds that little extra punch of holiday charm to your Impossible Pumpkin Pie Cupcakes.
Side Dishes
Serve these cupcakes alongside spiced nuts for crunch, a warm apple cider for sipping, or perhaps a light fruit salad if you’re making them for brunch. Their sweet, spicy flavor plays well with so many seasonal dishes, making them a versatile fall favorite for any table.
Creative Ways to Present
Arrange your Impossible Pumpkin Pie Cupcakes on a tiered dessert stand at your next get-together, or nestle each in a parchment tulip liner for a rustic, bakery-style look. For parties, consider topping each one with a mini pumpkin candy or cinnamon stick for a playful, festive vibe.
Make Ahead and Storage
Storing Leftovers
Keep any extra cupcakes refrigerated in an airtight container for up to 4 days. The texture actually improves as they sit, becoming even silkier and more pie-like with time.
Freezing
If you want to make Impossible Pumpkin Pie Cupcakes ahead, simply let them chill completely, then wrap in plastic wrap and store in a freezer-safe container. Freeze for up to two months. Thaw overnight in the refrigerator before serving and add whipped cream just before eating for best results.
Reheating
Although they are best served chilled, you can bring them to room temperature for about 20 minutes if you prefer a softer bite. For a just-baked feel, microwave one cupcake for 10–15 seconds (without the whipped cream) before topping and serving.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Homemade pumpkin purée works beautifully in Impossible Pumpkin Pie Cupcakes. Just make sure it’s well-strained so the batter isn’t too wet, which could affect the final texture.
Why is the batter so thin—did I do something wrong?
No worries! The batter for these cupcakes is supposed to be thinner than traditional cupcake batter. That’s what gives Impossible Pumpkin Pie Cupcakes their signature custardy, pie-like texture once they’re baked and chilled.
Do I need to spray the cupcake liners?
It’s not required, but a light mist of nonstick spray can help if you want to be extra sure nothing sticks. The liners make for easy handling and removal, especially since these cupcakes are a bit softer than standard ones.
How do I know when the cupcakes are done baking?
Check for doneness by inserting a toothpick in the center—if it comes out mostly clean with a few moist crumbs, they’re ready. They will continue to set as they cool and chill, so don’t overbake!
Can I double the recipe for a crowd?
Absolutely! Double (or even triple) the ingredients and bake in batches. Impossible Pumpkin Pie Cupcakes are perfect for sharing at parties, potlucks, or holiday gatherings. Just remember, you may need a couple of muffin pans to keep things moving smoothly.
Final Thoughts
Impossible Pumpkin Pie Cupcakes capture all the comfort and flavor of the classic dessert in a delightfully snackable size. Whether you’re a seasoned baker or a self-proclaimed kitchen novice, this recipe is practically guaranteed to become a fall staple in your kitchen. Gather your ingredients, invite a friend to bake along, and treat yourself to the pure joy that’s only a bite of impossibly good pumpkin can bring!
Print
Impossible Pumpkin Pie Cupcakes Recipe
- Total Time: 35 minutes (plus chilling time)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Impossible Pumpkin Pie Cupcakes that taste like mini pumpkin pies without the crust. These custard-like treats are easy to make and perfect for fall gatherings.
Ingredients
Pumpkin Pie Cupcakes:
- 1 can (15 ounces) pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
- 2/3 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Optional Topping:
- Whipped cream
Instructions
- Preheat and Prepare: Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin purée, sugars, eggs, vanilla, and evaporated milk until smooth.
- Add Dry Ingredients: Mix in flour, pumpkin pie spice, salt, baking powder, and baking soda until well combined.
- Fill Cupcake Liners: Divide batter evenly among liners, filling each about 3/4 full.
- Bake: Bake for 20–25 minutes until centers are set. Cool in pan for 20 minutes, then chill in the refrigerator for at least 1 hour.
- Serve: Top with whipped cream before serving.
Notes
- These cupcakes have a custard-like texture similar to pumpkin pie.
- For best results, serve chilled.
- Store in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 130
- Sugar: 13g
- Sodium: 95mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
