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Impossible Pumpkin Pie Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 58 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Impossible Pumpkin Pie Cupcakes are a delightful twist on the classic pumpkin pie, combining the creamy pumpkin custard and spiced cake into a single bite-sized treat. Perfect for autumn gatherings or holiday celebrations, they offer warm flavors of cinnamon, ginger, cloves, and nutmeg baked into moist cupcakes with a smooth pumpkin filling inside.

Ingredients

Wet Ingredients

  • 1 cup canned pumpkin
  • 1/2 cup evaporated milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners to prepare for baking.
  2. Mix wet ingredients: In a large bowl, combine the canned pumpkin, evaporated milk, eggs, sugars (both white and brown), and all the spices: cinnamon, ginger, cloves, and nutmeg. Whisk thoroughly until the mixture is smooth and uniformly blended.
  3. Add dry ingredients: Incorporate the flour, baking powder, and salt into the wet mixture. Stir well with a spatula or spoon until you have a fully incorporated batter with no lumps.
  4. Fill cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each about three-quarters full to allow room for rising.
  5. Bake cupcakes: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
  6. Cool cupcakes: Let the cupcakes cool in the tin for about 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely before serving for best texture and flavor.

Notes

  • You can substitute canned pumpkin with fresh pumpkin puree if available for fresher flavor.
  • Ensure cupcakes cool completely before storing to prevent sogginess.
  • Add a dollop of whipped cream or a sprinkle of powdered sugar before serving for an extra special touch.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Find it online: https://slsrecipes.com/impossible-pumpkin-pie-cupcakes-recipe/