If you’re searching for a dessert with all the rich flavor of pumpkin pie but none of the fuss, look no further than these Impossible Pumpkin Pie Cupcakes! With a creamy, spiced filling and a tender, magically set texture, they marry everything we love about traditional pumpkin pie in delightful cupcake form. Whether you’re prepping for a holiday feast, an autumn gathering, or just craving a little cozy indulgence, this recipe captures all the nostalgia and warmth you crave—without messy pie crusts or complicated steps.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Impossible Pumpkin Pie Cupcakes couldn’t be simpler, but don’t let that fool you—each component is key. The combination of pumpkin purée, spices, and just the right touch of sweetness ensures every bite is perfectly balanced, while the flour and eggs come together to create that “impossible” custardy-cake texture everyone raves about.
- Pumpkin purée: Opt for pure pumpkin (not pumpkin pie filling!) to provide the deep, cozy flavor and iconic orange hue.
- Granulated sugar: This brings just the right sweetness and helps the cupcakes bake up tender.
- Brown sugar: Adds a touch of molasses flavor for extra warmth and depth.
- Eggs: These bind everything together and give that classic custard-like consistency.
- Vanilla extract: A little splash rounds out the flavors and highlights the spices.
- Evaporated milk: Makes the cupcakes creamy and smooth, just like pumpkin pie filling.
- All-purpose flour: Just enough to give the cupcakes structure without taking away from their silky softness.
- Pumpkin pie spice: The star of the show—it infuses every bite with cinnamon, nutmeg, and cloves.
- Salt: Enhances all the delightful flavors and keeps things from turning bland.
- Baking powder: Provides a little lift so your cupcakes settle with just the right pie-like texture.
- Baking soda: Works alongside the baking powder for perfect tenderness.
How to Make Impossible Pumpkin Pie Cupcakes
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners, then give each one a quick spritz of nonstick spray. This helps ensure your Impossible Pumpkin Pie Cupcakes pop out with zero fuss and their signature silky texture stays intact.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, and vanilla extract until everything is deliciously smooth. This process breaks down the pumpkin and whips in air, creating the luscious base of your cupcakes.
Step 3: Add the Evaporated Milk
Pour in the evaporated milk and stir until it’s totally incorporated. The batter will look creamy and smooth, which is exactly what you want for that classic pie-like result.
Step 4: Mix Dry Ingredients Separately
In a second bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda. Mixing your dry ingredients separately first prevents any spice or leavener clumps from popping up in your silky batter.
Step 5: Combine and Fill
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. The batter will be much thinner than regular cake batter—that’s totally normal and part of the “impossible” magic! Pour it evenly into your muffin cups, filling each about three-quarters full.
Step 6: Bake and Cool
Slide the pan into your preheated oven and bake for 20 to 25 minutes, or until the centers are set and a toothpick comes out mostly clean. Let the cupcakes cool in the pan for about 10 minutes before carefully transferring them to a wire rack to cool fully. Once they’re at room temperature, chill in the fridge for at least 30 minutes. This helps them “set” into their irresistible, pie-like texture.
How to Serve Impossible Pumpkin Pie Cupcakes
Garnishes
Right before serving, Impossible Pumpkin Pie Cupcakes reach new heights with a generous swirl of whipped cream, a sprinkle of cinnamon sugar, or even a few candied pecans for a finishing crunch. Each garnish adds its own touch of flair, enhancing both the flavor and visual appeal.
Side Dishes
Pair these cupcakes with a simple vanilla ice cream, warm apple cider, or a dollop of spiced yogurt to round out the dessert tray. Their cozy profile makes them a seamless addition to any autumn feast, perfect beside other seasonal treats.
Creative Ways to Present
For maximum wow-factor, arrange the Impossible Pumpkin Pie Cupcakes on a rustic cake stand, add tiny pumpkin or leaf-shaped toppers, or nestle them in mini parchment wrappers. They also make fabulous edible favors for parties, neatly boxed and tied with twine for a homespun gift.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes covered in the refrigerator for up to 4 days. Their texture stays creamy and pie-like, and the flavors deepen after a night in the fridge.
Freezing
If you need to make Impossible Pumpkin Pie Cupcakes ahead, simply let them cool fully, then wrap each one in plastic wrap and tuck into an airtight container. They’ll keep beautifully in the freezer for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
To enjoy them warm, pop an individual cupcake (unwrapped) on a microwave-safe plate and heat for about 10 to 15 seconds—just enough to take off the chill. This brings back some of that freshly baked, comforting feeling.
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
It’s best to stick with pure pumpkin purée. Pumpkin pie filling contains added sugar and spices, which can throw off the flavor balance and sweetness in Impossible Pumpkin Pie Cupcakes.
Why is the batter so thin?
Don’t worry, a thin batter is exactly what gives Impossible Pumpkin Pie Cupcakes their “impossible” pie-like texture. It sets up into a dreamy, custardy delight as it bakes and chills.
How do I know when the cupcakes are done?
They’re ready when the centers look set and a toothpick inserted comes out mostly clean, with just a few moist crumbs attached. A bit of jiggle in the center is perfectly normal before chilling.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free blend. The result will still be just as deliciously creamy and satisfying.
How should I transport them to a party?
Chill them thoroughly before travel and use a cupcake carrier or a container with a snug-fitting lid. If possible, add whipped cream or other garnishes after you arrive for the freshest look.
Final Thoughts
If you want a change from the classic pie routine, Impossible Pumpkin Pie Cupcakes are destined to become your new autumn favorite. Their simplicity belies their irresistible, custardy flavor and festive charm—don’t wait for Thanksgiving to treat yourself and your loved ones. Trust me: once you try one, you’ll never want to go back!
Print
Impossible Pumpkin Pie Cupcakes Recipe
- Total Time: 35 minutes (plus chilling)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Impossible Pumpkin Pie Cupcakes are a delightful twist on classic pumpkin pie, baked into individual portions that are perfect for fall gatherings or holiday celebrations. With a smooth, custard-like texture and warm spices, these cupcakes are a delicious treat for any pumpkin lover.
Ingredients
Pumpkin Pie Cupcakes:
- 1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 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
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and lightly spray with nonstick cooking spray.
- Mix wet ingredients: In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Stir in evaporated milk.
- Combine dry ingredients: In a separate bowl, whisk flour, pumpkin pie spice, salt, baking powder, and baking soda. Gradually add dry ingredients to wet ingredients, stirring until combined.
- Fill muffin cups: Pour batter into prepared muffin cups, filling each about 3/4 full. Bake for 20–25 minutes until set.
- Cool and serve: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack. Chill before serving.
Notes
- These cupcakes have the texture of pumpkin pie in cupcake form.
- Top with whipped cream or cinnamon sugar before serving.
- Store in the fridge 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: 120
- Sugar: 13g
- Sodium: 95mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
