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brown impossible pumpkin pie cupcakes with white whipped cream dollops and cinnamon dust, sitting on a wooden cutting board with autumn leaves scattered around.

Impossible Pumpkin Pie Cupcakes


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  • Author: Inez Rose
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x

Description

These weird and wonderful Impossible Pumpkin Pie Cupcakes taste exactly like pumpkin pie but you can eat them with your hands – no fork required!


Ingredients

Scale

For the Cupcakes:

    • â…” cup all-purpose flour (whatever brand you have is fine)

    • 1 can (15 oz) pumpkin purée (Libby’s is what I use but store brand works)

    • ¾ cup granulated sugar (or coconut sugar if you’re fancy)

    • 2 large eggs (leave them out for an hour first)

    • 1 teaspoon vanilla extract (the real stuff, not imitation)

    • ¾ cup evaporated milk (this is key – don’t substitute)

    • 2 teaspoons pumpkin pie spice (or make your own with cinnamon, ginger, nutmeg)

    • ¼ teaspoon salt

    • ¼ teaspoon baking powder

    • ¼ teaspoon baking soda

For Serving:

    • Whipped cream (Cool Whip works too)

    • Cinnamon for dusting


Instructions

1. Prep Your Oven and Pan (5 minutes) Set oven to 350°F. Grease your muffin tin really well – I use cooking spray but butter works too. Do NOT use paper liners. I tried this once and half my cupcakes stayed stuck to the paper. Learned my lesson.

2. Mix Your Dry Ingredients (3 minutes) Put flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl. Whisk them together. That’s it.

3. Create the Wet Mixture (5 minutes) In a bigger bowl, whisk pumpkin, sugar, eggs, vanilla, and evaporated milk. Keep whisking until it’s smooth – about 30 seconds of actual whisking, not just stirring.

4. Combine Wet and Dry (2 minutes) Dump the dry ingredients into the wet ones. Stir until just mixed. Don’t beat it to death.

5. Fill and Bake (20 minutes) Scoop batter into muffin cups, filling about 2/3 full. I use an ice cream scoop because it’s easier than trying to pour from the bowl. Bake 20 minutes until tops look set and don’t jiggle when you shake the pan.

6. Cool and Chill (50 minutes) Let them sit in the pan for 20 minutes, then take them out and put them in the fridge for at least 30 minutes. This is when they go from weird cupcakes to actual pie texture.

7. Serve and Enjoy Blob some whipped cream on top and dust with cinnamon. Watch people’s confused faces when they taste them.

Notes

The finished ones should feel soft and custardy, not firm like regular cupcakes. If they’re too firm, you probably baked them too long. Silicone muffin pans work better than metal for getting them out, but grease metal ones really well and they’re fine.

These taste best cold from the fridge, but if you want them at room temperature, let them sit out for 15 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 145
  • Sugar: 18g
  • Sodium: 95mg
  • Fat: 3g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 1.2g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg