Name: Impossible Pumpkin Pie Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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)

Jump to Recipe

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.