Impossible Pumpkin Pie Cupcakes

Impossible Pumpkin Pie Cupcakes offer a delightful twist on classic pumpkin pie, combining the rich flavors of pumpkin with the convenience of a cupcake. These treats are perfect for fall gatherings, Thanksgiving celebrations, or whenever you crave something sweet and seasonal.

Ingredients

• 1 cup all-purpose flour
• 15 oz pumpkin puree
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup evaporated milk
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Whipped cream for topping

Directions

1. Prepare the Muffin Tin: Line a 12-cup muffin tin with paper or silicone liners. Preheat your oven to 350°F (175°C).
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk until well combined and smooth.
4. Create the Batter: Gradually add the dry ingredients to the wet ingredients, whisking until no streaks of flour remain and the batter is smooth.
5. Fill and Bake: Fill each muffin cup with approximately 1/2 cup of batter. Bake for 20 minutes until the cupcakes are set and slightly firm to the touch. Let them cool in the pan for 20 minutes.
6. Chill and Top: Remove the cupcakes from the pan and chill them in the fridge for 30 minutes to firm up. Once chilled, top each cupcake with a dollop of whipped cream and a sprinkle of pumpkin pie spice or cinnamon.

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 1 hour
• Servings: 12 cupcakes

Variations

• Nutty Addition: Add 1/2 cup of chopped nuts, such as pecans or walnuts, for added crunch.
• Chocolate Drizzle: Drizzle melted chocolate over the whipped cream topping for a decadent touch.
• Spiced Whipped Cream: Mix pumpkin pie spice into the whipped cream for extra flavor.

Storage/Reheating

• Storage: Keep the cupcakes in an airtight container in the refrigerator for up to 4 days.
• Freezing: These cupcakes can be frozen for up to 2 months. Wrap them tightly in plastic wrap and place them in a freezer-safe container.
• Reheating: Thaw in the refrigerator overnight before serving. Enjoy chilled or at room temperature.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, you can use fresh pumpkin puree, but ensure it is well-drained and smooth.
2. Are these cupcakes gluten-free?
   To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
3. Can I make these cupcakes vegan?
   Substitute the eggs with flax eggs and the evaporated milk with a plant-based milk alternative.
4. What can I use instead of evaporated milk?
   You can substitute evaporated milk with regular milk or a dairy-free alternative.
5. How do I know when the cupcakes are done?
   The cupcakes should be set and slightly firm to the touch. A toothpick inserted should come out clean.
6. Can I add chocolate chips to the batter?
   Yes, adding chocolate chips can create a delicious contrast to the pumpkin flavor.
7. How long do these cupcakes keep?
   They can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
8. Can I bake these in a regular cake pan?
   Yes, you can bake the batter in a greased 9×13-inch cake pan. Adjust baking time as needed.
9. What’s the best way to serve these cupcakes?
   They are best served chilled with whipped cream and a sprinkle of pumpkin spice.
10. Can I omit the whipped cream topping?
    Yes, but the whipped cream adds a nice creamy texture that complements the cupcakes.

Conclusion

Impossible Pumpkin Pie Cupcakes are a delightful and easy-to-make dessert that captures the essence of pumpkin pie in a fun, portable form. Perfect for any fall occasion, these cupcakes are sure to impress your guests and satisfy your sweet cravings. Enjoy the rich flavors and cozy spices in every bite!

Print