These Impossible Pumpkin Pie Cupcakes are a delightful twist on traditional pumpkin pie, offering a creamy, custard-like filling in a portable cupcake form. Perfect for fall gatherings or any time you crave a seasonal treat!
Ingredients
- 1/2 cup all-purpose flour
- 1/8 cup cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 15 oz can pumpkin puree
- 3/4 cup evaporated milk
- 3/4 cup sugar
- 2 large eggs
- Whipped cream and cinnamon for topping (optional)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Avoid using a hand or stand mixer for this recipe.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice.
- Mix the Wet Ingredients: In another bowl, whisk together the pumpkin puree, evaporated milk, sugar, and eggs, along with the cornstarch.
- Combine Ingredients: Pour the dry ingredients into the wet ingredients and whisk just until incorporated, being careful not to overmix.
- Prepare the Cupcake Pan: Line a cupcake pan with foil liners and spray them with non-stick spray. Fill each liner about 2/3 full with the batter.
- Bake: Bake in the preheated oven for 25 minutes. Once done, remove from the oven and let the cupcakes sit in the pan for 20 minutes.
- Chill: Transfer the cupcakes to the refrigerator and chill for 1 hour to set.
Servings and Timing
This recipe yields about 12 cupcakes. Prep time is around 15 minutes, cooking time is 25 minutes, totaling about 1 hour and 40 minutes including cooling and chilling.
Variations & Tips
- Toppings: Add whipped cream and a sprinkle of cinnamon for an extra festive touch.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. These cupcakes can also be frozen for up to 3 months.
- Flavor Enhancements: Incorporate chocolate chips or nuts for added texture.
10 FAQs
- Can I use fresh pumpkin puree?
Yes, just make sure it’s well-cooked and smooth. - What if I don’t have cornstarch?
You can substitute it with an equal amount of flour. - Can I make these dairy-free?
Use a dairy-free milk alternative instead of evaporated milk. - Do I need to frost these cupcakes?
They are delicious on their own, but frosting is optional! - How can I tell when they’re done?
A toothpick inserted in the center should come out clean. - Can I double the recipe?
Yes, simply double the ingredients and use multiple pans if necessary. - How should I store them?
Keep them in an airtight container in the fridge. - Can I use a different spice blend?
Absolutely! Feel free to experiment with your favorite spices. - What can I serve with these cupcakes?
They pair well with coffee, tea, or a scoop of ice cream. - How long do they take to chill?
They should chill for at least 1 hour for the best texture.
Conclusion
These Impossible Pumpkin Pie Cupcakes are a must-try for any pumpkin lover. With their easy preparation and delightful flavor, they are sure to become a seasonal favorite! Enjoy the creamy goodness of pumpkin pie in a fun cupcake format.
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Impossible Pumpkin Pie Cupcakes
- Total Time: 40 minutes
Description
Delight in the rich flavors of fall with these Impossible Pumpkin Pie Cupcakes. Easy to make and perfectly spiced, they’re a fun twist on traditional pumpkin pie!
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/8 cup cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 (15 oz) can pumpkin puree
- 3/4 cup evaporated milk
- 3/4 cup sugar
- 2 large eggs
- Whipped cream and cinnamon for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Avoid using a hand mixer or stand mixer for this recipe.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice.
- Mix the Wet Ingredients: In another bowl, whisk together the pumpkin puree, evaporated milk, sugar, and eggs along with the cornstarch.
- Combine Ingredients: Pour the dry ingredients into the wet ingredients and whisk just until incorporated. Avoid overmixing.
- Prepare the Cupcake Pan: Line a cupcake pan with foil liners and spray them with non-stick spray. Fill each liner about 2/3 full with the mixture.
- Bake: Bake in the preheated oven for 25 minutes. After baking, let the cupcakes sit in the pan for 20 minutes.
- Chill: Transfer the cupcakes to the refrigerator and chill for 1 hour to set.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These cupcakes can be frozen for up to 3 months in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes