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Impossible Pumpkin Pie Cupcakes with whipped cream on top
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Impossible Pumpkin Pie Cupcakes

These impossible pumpkin pie cupcakes have all the delicious taste of pumpkin pie in a perfect handheld bite. No rolling out a crust either!
Course Dessert
Cuisine American
Keyword Cupcake Recipes, Pumpkin Cupcakes, Pumpkin Pie Recipes
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 cupcakes
Calories 143kcal
Author Kathleen

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
US Customary - Metric

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. 
    How to make Impossible Pumpkin Pie Cupcakes , mixing the wet ingredients
  • 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).
    How to make irresistible pumpkin pie cupcakes , mixing the dry ingredients
  • Gradually whisk in flour mixture to pumpkin mixture whisking until well combined.
    How to make crustless pumpkin pie cupcakes , mixing all ingredients in a mixing bowl
  • Pour 1/3 cup of the filling into the prepared muffin cups.
    How to make pumpkin spice pie cupcakes , pouring the cupcake mixture in the muffin tins
  • 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!

Notes

  1. 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

Serving: 1cupcake | Calories: 143kcal | Carbohydrates: 31g | Protein: 2g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 92mg | Potassium: 147mg | Sugar: 24g | Vitamin A: 5555IU | Vitamin C: 2mg | Calcium: 62mg