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
