- 12
Ingredients
- Impossible Pumpkin Pie Cupcakes
- 2/3 cup all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 1 15-oz can pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup half and half (or evaporated milk)
- Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
- In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
- Fill each muffin cup with approximately 1/3 cup of batter.
- Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
- Chill cupcakes before serving. Top with lightly sweetened whipped cream.
- Makes 12
Preparation
Step 1
Pumpkin pie is one of my favorite autumn treats and I make it often once the weather starts to get cool, but I also like to try and find new twists to put on it to keep it interesting.
are some of my favorite variations. This year, I set out to put pumpkin pie in a cupcake form, something that could easily be eaten by hand but still had that custardy feel of a real pumpkin pie. Plus, it’s always nice to have another cupcake recipe around.
This cupcake recipe is based on an impossible pie recipe. Impossible pie is a concept that is a popular “back of the box” recipe for baking mixes, like bisquick. These “pies” have a little bit of flour in their mix that turns into a firm, crust-like outer layer around the filling in just the same way as this
. I incorporated enough flour and leavening into the cupcake batter that a firmer shell forms around the more custardy pumpkin pie center, make these easy to eat and handle, but delivering that familiar pumpkin pie texture and flavor.
Granted, the real pie is a little bit more custardy and I do like the crispness of a good crust on a pie, but you can’t beat the ease of being able to take a portion of pumpkin pie wherever you go. If you have silicone cupcake liners, you’ll be able to pop the mini pies out easily, but they can also be served with regular paper liners (easier to handle).
Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Makes 12
I froze them. They retained a little water. But my husband sure liked them regardless. Went to get one and they were gone. To make them lighter, I used no sugar – a few packets of Stevia and some agave. Friends at work loved them.