All the comfort of a classic pumpkin pie, in one beautiful, handheld bite. These impossible pumpkin pie cupcakes have me dreaming of fall and all the flavors that come with it. Not too sweet and easy to share—these are my new favorite pumpkin treats.
If you’re dreaming of pumpkin treats too—don’t miss these pumpkin pie bars, pumpkin parfait, or make breakfast extra special with these pumpkin scones.
Pumpkin, It’s Not Just For Pie Anymore!
Impossible Pumpkin Pie Cupcakes Recipe
Pumpkin pie is a Thanksgiving staple—but pumpkin is such a wonderful ingredient we shouldn’t reserve it just for one day! These cupcakes are fun, festive, and taste like fall. No pie required.
Cupcakes feel more casual than a pie, and they are great for back-to-school get-togethers or church socials because they are already made into individual servings. Pumpkin pie on the go, if you will.
These cupcakes are impossibly tender, and a swirl of frosting complements all the warm spices. With these, you can have your cake, and your pumpkin pie too!
Impossible Pumpkin Pie Cupcakes Ingredients
- Pumpkin Puree: Be sure to grab pumpkin puree and not pumpkin pie filling for this recipe.
- Sugar: Granulated sugar.
- Brown Sugar: I like dark brown sugar. Pack it firmly when you measure.
- Eggs: I use large eggs. They’re best used at room temperature.
- Vanilla Extract: Use pure vanilla extract and not imitation.
- Evaporated Milk: This has 60% of the water removed so it helps create a thick, rich custard.
- Flour: All-Purpose flour. I like Gold Medal.
- Pumpkin Pie Spice: All the delicious warm spices you want in one convenient mix!
- Salt: Enhances all the flavors and sweetness of the cupcakes.
- Baking Powder: Gives the custard a bit of airiness.
Tips
- 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.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? These cupcakes can be kept in the fridge for a week in an airtight container.
- Can You Freeze This? Hotel wrap with plastic wrap and freeze for 4-6 months.
- Make-Ahead Tips: Bake this ahead and refrigerate.
How to Make Impossible Pumpkin Pie Cupcakes
- Mix the wet ingredients.
- Mix the dry ingredients.
- Whisk them all together in a mixing bowl.
- Pour the cupcake mixture onto the muffin tins.
- Bake. Cool. Add whipped cream on top.
See full instructions below.
More Yummy Pumpkin Recipes
- Pumpkin Sugar Cookies
- Pumpkin Bars With Cream Cheese Frosting
- Pumpkin Scones
- Pumpkin Lasagna
- Pumpkin Bread
- Pumpkin Bread Pudding
- Pumpkin Oatmeal Cookies
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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.
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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 🙂