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
Scale
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
