Description
These Impossible Pumpkin Pie Cupcakes deliver all the cozy, spiced flavor of classic pumpkin pie in a perfectly portioned handheld treat. Soft and custardy in the center with warm pumpkin pie spice, they’re topped with fluffy whipped cream for the ultimate fall dessert that’s ideal for parties, holidays, or anytime you want a quick taste of autumn.
Ingredients
85 g (⅔ cup) all-purpose flour
425 g (15 oz) pumpkin puree
150 g (¾ cup) granulated sugar
2 large eggs
5 ml (1 tsp) vanilla extract
180 ml (¾ cup) evaporated milk
10 ml (2 tsp) pumpkin pie spice
1.5 g (¼ tsp) salt
1.5 g (¼ tsp) baking powder
1.5 g (¼ tsp) baking soda
Whipped cream, for topping
Instructions
Prepare pan – Line a 12-cup muffin tin with paper or silicone liners.
Preheat oven – Set to 350°F (175°C) for even baking.
Mix dry ingredients – In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
Mix wet ingredients – In a large bowl, whisk pumpkin puree, sugar, eggs, vanilla, and evaporated milk until smooth.
Combine – Gradually whisk dry ingredients into wet mixture until fully blended and smooth.
Fill & bake – Add about ⅓ cup batter to each liner. Bake for 20 minutes, until set and a toothpick comes out clean.
Cool & chill – Cool in pan 20 minutes, then refrigerate at least 30 minutes to set.
Top & serve – Add whipped cream and a sprinkle of cinnamon or pumpkin pie spice before serving.
Notes
Expect a custardy center; it’s intentional.
Chill before serving for best texture.
Pipe whipped cream high for a bakery-style finish.
Add pumpkin-shaped candies or crushed graham crackers for decoration.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American