Impossible Pumpkin Pie Cupcakes

These irresistible pumpkin pie cupcakes are a great alternative to a complicated pumpkin pie. They’re easy to make, don’t require a complicated crust, and are rich in autumn deliciousness.

Bite-sized pumpkin pies; oh yes!
Photo by Kim M.
Bite-sized pumpkin pies; oh yes!
Bite-sized pumpkin pies; oh yes!

PREP TIME

5

minutes

TOTAL TIME

75

minutes

SERVINGS

12

cupcakes

PREP TIME

5

minutes

TOTAL TIME

75

minutes

SERVINGS

12

servings

Ingredients

  • 1

    (15-ounce) can pumpkin puree

  • 1/2

    cup 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

Directions

Preheat oven to 350°F. Line a 12-cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: