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Impossible Pumpkin Pie Cupcakes
Rich and creamy, Impossible Pumpkin Pie Cupcakes are a mix between a cupcake and a pie. The deliciousness of a pumpkin pie, but you can eat it with your hands.
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Somewhere between a pie and a cupcake, Impossible Pumpkin Pie Cupcakes deliver the best tastes of fall. No need to wait until Thanksgiving, whip up these personal-sized treats anytime you need a little bite of autumn deliciousness.
MORE RECIPES: Boston Cream Cupcakes | Cookie Dough Cupcakes | Vanilla Cupcakes | Crustless Pumpkin Pie
Pumpkin pie cupcakes are pumpkin spice and everything nice about fall delivered in one convenient package. All the deliciousness of a pumpkin pie, but you can eat them with your hands.
While they look like cupcakes, the texture is creamy and rich, more closely resembling pumpkin pie. An easy alternative to a traditional pumpkin pie, these cupcakes don’t require a crust, making them quick and simple to make.
Adorable and delicious, you can make these tiny pumpkin pie cupcakes for all of your fall gatherings. They’re also great to wrap and give as a take-home gift.
Impossible Pumpkin Pie Cupcakes Ingredients
- Flour - all-purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Pumpkin pie spice
- Pumpkin puree
- Evaporated milk
- Sugar
- Eggs
- Whipped cream - for topping optional
- Cinnamon - for topping optional
Impossible pumpkin pie cupcakes are tiny, crustless pumpkin pies that are easy to serve and customize with various toppings. Whipped cream topping is a classic favorite but a meringue, streusel, or pecan praline would also make a delicious topping. You could also drizzle chocolate sauce over the top or serve with a scoop of pumpkin ice cream.
You can use store-bought pumpkin pie spice, or easily mix up your own. Combine 3 tbsp ground cinnamon, 4 tsp ground ginger, 3 tsp ground nutmeg, 1 tsp ground cloves, and 1 tsp ground allspice. Use 2 teaspoons of that mixture for this recipe and save the rest for another pumpkin dessert.
Pumpkin pie filling has spices in it that are not in canned pumpkin puree, which is what is called for in this recipe. However, if you already have pumpkin pie filling on hand, you can use it, you’ll just need to eliminate the pumpkin pie spice. Also, be aware that the taste of the finished cupcakes might be slightly different.
How to Make Impossible Pumpkin Pie Cupcakes
FIRST STEP: Preheat oven to 350 degrees.
SECOND STEP: It is important to NOT use a handheld or stand mixer for this recipe.
THIRD STEP: In a medium mixing bowl, whisk dry ingredients (not the cornstarch)
FOURTH STEP: In another medium mixing bowl, whisk the wet ingredients (and the cornstarch)
FIFTH STEP: Whisk the dry ingredients into the wet ingredients. Whisking only until the ingredients are incorporated, do not over whisk the filing.
SIXTH STEP: You can line a cupcake pan with foil baking cup liners that have been sprayed with non-stick spray, or use only Baker’s Joy spray. If you use plain paper cupcake liners, you must also spray with non-stick spray. The liners will stick if not sprayed.
SEVENTH STEP: Pour filling into the prepared cupcake pan, filling each ⅔ full.
EIGHTH STEP: Bake for 25 minutes
NINTH STEP: Remove from the oven and let the cupcakes sit in the pan for 20 minutes.
TENTH STEP: Remove each cupcake from the pan (even if no liner was used) and place in the refrigerator for 1 hour. (This extra hour is needed to ensure the cupcakes are properly set).
What if I don’t have pumpkin pie spice?
If you don’t have pumpkin pie spice you can easily mix up your own. In a small bowl combine 3 tbsp ground cinnamon, 4 tsp ground ginger, 3 tsp ground nutmeg, 1 tsp ground cloves, and 1 tsp ground allspice. Use 2 teaspoons of your mixture for this recipe and save the rest.
Can I freeze pumpkin pie cupcakes?
You can place cupcakes in an airtight container and freeze them for up to three months.
What toppings can I use on my cupcakes?
Whipped cream, meringue, streusel, pecan praline, chocolate sauce, caramel, and ice cream all make delicious toppings for your pumpkin pie cupcakes.
How to Store Impossible Pumpkin Pie Cupcakes
IN THE FRIDGE: Store leftover pumpkin pie cupcakes in an airtight container in the refrigerator for up to 5 days.
IN THE FREEZER: Place cupcakes in a Ziploc bag or airtight container and freeze for up to 3 months. Thaw completely in the refrigerator before serving.
Impossible Pumpkin Pie Cupcakes
Rich and creamy, Impossible Pumpkin Pie Cupcakes are a mix between a cupcake and a pie. The deliciousness of a pumpkin pie, but you can eat it with your hands.
Ingredients
- ½ cup all-purpose flour
- ⅛ cup cornstarch
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp pumpkin pie spice
- 1 15- oz can pumpkin puree
- ¾ cup evaporated milk
- ¾ cup sugar
- 2 large eggs
- whipped cream and cinnamon for topping , optional
DIRECTIONS
- Preheat oven to 350
- It is important to NOT use a hand held or stand mixer for this recipe.
- In a medium mixing bowl, whisk dry ingredients (notthe cornstarch)
- In another medium mixing bowl, whisk the wet ingredients (and the cornstarch)
- Whisk the dry ingredients into the wet ingredients. Whisking only until the ingredients are incorporated, do not over whisk the filing.
- You can line a cupcake pan with foil baking cup liners that have been sprayed with non stick spray, or use only Baker’s Joy spray. If you use plain paper cupcake liners, you must also spray with non stick spray. The liners will stick if not sprayed.
- Pour filling into the prepared cupcake pan, filling each ⅔ full.
- Bake for 25 minutes
- Remove from the oven and let the cupcakes sit in the pan for 20 minutes.
- Remove each cupcake from the pan (even if no liner was used) and place in the refrigerator for 1 hour. (This extra hour is needed to ensure the cupcakes properly set)
WATCH THIS RECIPE VIDEO
Nutrition
Calories: 119kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 81mg | Potassium: 159mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5961IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
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Comments
Susan E Trobaugh says
I made half a batch of these today as an experiment using GF 1:1 flour, as I had half a can of pumpkin left from another project. The appear to be just like the photo of yours, chilling at this moment..I can't wait to taste them.
Grace Jacobs says
They were quite a hit only difference was that I may have used less cornstarch so they were more like a moist cake. I wanted them like yours. I'll have to make them again