These Impossible Pumpkin Pie Cupcakes have all the creamy, warmly spiced goodness of classic pumpkin pie baked into individual, crustless treats. They’re soft and custardy rather than cakey, with rich pumpkin flavor and just the right amount of sweetness. Top them with a dollop of whipped cream for an easy fall dessert that’s perfect for Thanksgiving or anytime pumpkin cravings hit.
If you love cozy pumpkin desserts, try my Pumpkin Bars with Cream Cheese Frosting, Pumpkin Parfaits, and Pumpkin Scones next.
✨ Before You Begin
✨ Skip the paper liners: These cupcakes have a soft, custardy texture that tends to stick to paper liners. Generously coat the muffin pan with nonstick baking spray, or use silicone liners.
✨ Use pumpkin puree: Be sure you’re using 100% pure pumpkin, not pumpkin pie filling, which already contains sugar and spices.
✨ Expect a custardy texture: These aren’t traditional fluffy cupcakes. They bake up soft and creamy, much like pumpkin pie filling, and will firm up as they cool.
✨ Let them cool completely: The cupcakes are delicate when warm. Give them plenty of time to cool and set before removing them from the pan.
✨ Chill before serving: For the best texture and cleanest handling, refrigerate the cooled cupcakes before topping with whipped cream and serving.
Impossible Pumpkin Pie Cupcakes Ingredients + Key Notes
Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. The filling already contains added sugar and spices that will throw off the recipe.
Evaporated Milk: Gives the cupcakes their rich, creamy pumpkin-pie texture without making the custard too thin.
Eggs: Large eggs provide structure and help create that smooth, custardy filling. Room-temperature eggs incorporate most evenly.
Granulated + Brown Sugar: Using both gives you sweetness plus a deeper caramel-like flavor. I prefer dark brown sugar for its richer molasses notes.
All-Purpose Flour: A small amount helps the cupcakes set while keeping them tender and custardy rather than cakey.
Pumpkin Pie Spice: An easy blend of the warm spices traditionally used in pumpkin pie.
Baking Powder: Provides just a little lift so the cupcakes aren’t overly dense.
Vanilla Extract: Rounds out the pumpkin and warm spice flavors. Pure vanilla extract gives the best flavor.
Salt: Balances the sweetness and brings out the pumpkin and spices.
🥣 How to Make Impossible Pumpkin Pie Cupcakes
Mix the wet ingredients: Whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla, and evaporated milk until smooth.
Combine the dry ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, salt, and baking powder.
Make the batter: Gradually whisk the dry ingredients into the pumpkin mixture until evenly combined and smooth.
Fill the muffin pan: Divide the batter evenly among the generously greased muffin cups.
Bake and cool: Bake according to the recipe card below. Cool completely so the soft, custardy cupcakes have time to set.
Chill and serve: Refrigerate until chilled, then top with whipped cream just before serving.
⭐ Pro Tips
⭐ Skip the paper liners: I pour the batter directly into a muffin tin that’s been well coated with nonstick baking spray. Paper liners don’t work well with this recipe and can make the cupcakes difficult, if not impossible, to remove after baking. If you prefer to use liners, silicone liners work best.
⭐ Don’t overmix: Once the dry ingredients go in, whisk just until everything is smooth and combined.
⭐ Divide the batter evenly: The batter is fairly thin, so a measuring cup with a pour spout makes filling the muffin cups much easier.
⭐ Don’t expect a cakey cupcake: These are essentially individual crustless pumpkin pies, so the centers should be soft and custardy rather than fluffy.
⭐ Let them set completely: They’re delicate while warm. Cool them completely, then chill before removing and serving for the best texture.
⭐ Top just before serving: Add whipped cream after the cupcakes are chilled so the topping stays fresh and pretty.
Storing + Freezing + Make-Ahead
Storing: Keep the cupcakes in an airtight container in the refrigerator for up to 4 days. Because of their custard-like texture, they should be kept refrigerated.
Freezing: Freeze the completely cooled cupcakes without the whipped cream. Arrange them in an airtight freezer-safe container, separating layers with parchment paper, and freeze for up to 2 months. Thaw overnight in the refrigerator.
Make-Ahead: These are a great make-ahead dessert because chilling helps them fully set. Bake them a day ahead, refrigerate overnight, and add the whipped cream just before serving.
Frequently Asked Questions
◆ Why are they called impossible pumpkin pie cupcakes?
They’re called “impossible” because the simple batter bakes into a soft, custardy dessert with the flavor and texture of pumpkin pie—without making a separate pie crust. Baking them in a muffin pan turns that classic impossible-pie idea into individual portions.
◆ Are impossible pumpkin pie cupcakes actually cupcakes?
Not in the traditional cakey sense. They’re closer to individual crustless pumpkin pies, with a creamy, tender center that firms as it cools.
◆ Can I use pumpkin pie filling instead of pumpkin puree?
No. Use 100% pure pumpkin puree. Pumpkin pie filling already contains sweeteners and spices, which would change the flavor and sweetness of the recipe.
◆ Why did my pumpkin pie cupcakes sink after baking?
Some sinking as they cool is normal. These cupcakes contain a lot of pumpkin and custard-like ingredients, so they don’t have the structure of traditional cake cupcakes. They’ll also become firmer as they cool and chill.
◆ Can I use paper cupcake liners?
I don’t recommend them. The soft pumpkin filling tends to stick to paper liners, making the cupcakes very difficult to remove. Generously grease the muffin pan with nonstick baking spray or use silicone liners instead.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Pumpkin Desserts You’ll Love
- No Bake Pumpkin Pie – Creamy, warmly spiced pumpkin filling in a buttery crust makes this an easy make-ahead dessert—no oven required.
- Pumpkin Bread – Moist, tender, and packed with warm fall spices. A cozy pumpkin favorite that’s just as good for breakfast as dessert.
- Pumpkin Sugar Cookies – Soft, tender pumpkin cookies with plenty of warm spice and fall flavor.
- Pumpkin Bread – Rich, comforting bread pudding filled with pumpkin and warm spices for a decadent fall dessert.
- Pumpkin Oatmeal Cookies – Soft, chewy cookies that combine pumpkin, oats, and cozy spices.
- Pumpkin Lasagna – A creamy, layered no-bake pumpkin dessert that’s perfect when you want something different from traditional pie.
Tried This Recipe?
If you make these Impossible Pumpkin Pie Cupcakes, I’d love to hear how they turned out! Please leave a comment and a ⭐⭐⭐⭐⭐ rating below. Your feedback helps other readers and makes my day!
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Impossible Pumpkin Pie Cupcakes
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 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 teaspoon s pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Instructions
- Line a 12-cup muffin tin with silicone or paper liners. Preheat the oven to 350 °F (177 °C).
- In a medium mixing bowl, stir together pumpkin (1 can), sugar (1 cup), brown sugar (1/4 cup), eggs (2), vanilla extract (1 teaspoon), and milk (3/4 cup) until evenly combined.
- In another bowl, whisk together flour (2/3 cup), pumpkin spice (2 teaspoons), salt (1/4 teaspoon), baking powder (1/4 teaspoon), and baking soda (1/4 teaspoon).
- Gradually whisk in flour mixture to pumpkin mixture whisking until well combined.
- Pour 1/3 cup of the filling into the prepared muffin cups.
- Bake for 20 minutes and allow to cool in pan for twenty minutes.
- Remove muffin cups from the pan and refrigerate for 1 hour. Top with whipped cream and serve!
Fans Also Made:
Notes
- Liners: I pour the batter directly into a muffin tin that's been well coated with nonstick baking spray. I find that paper liners don't work well with this recipe. If you want to use liners, use silicone liners. Paper liners make it difficult, if not impossible, to remove after the cupcakes have baked.
Nutrition
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Do you think you could do these in a mini pan? (24 bite sized) thanks!
Yes and adjust the baking time 🙂
This is the 2nd time I’ve made this recipe for work…everyone loves them. I also took the advise of spraying the cups instead of paper liners….I also made a cream cheese topping instead of using cool whip….. .they are perfect little treats
Wow, Betty! I love the cream cheese topping you made 🙂
Thank you so much for your positive review!
I used cream cheese frosting too. What’s the best way to measure 1/8th of a cup???
For 1/8 of a cup, use 1/4 measuring cup and fill it halfway.
Excellent! Made recipe exactly as posted, and it came out perfect! I did omit paper liners and used Crisco to oil the muffin tins. Thanks for a delicious recipe!
Hi, Michelle! Thank you so much for your positive feedback, I’m so happy you like this one. I’m gonna try the Crisco next time! 🙂
I just shared your recipe/website on Noom with my group. This dessert is delicious and doesn’t have too my calories! Thanks!
Wow, you’re so amazing, Michelle! Thank you so much for sharing 🙂
It’s really impossibly easy! So good!
It is! Thank you so much, Celine 🙂