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
Scale
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
