Impossible Pumpkin Pie Cupcakes

 

Impossible pumpkin pie cupcakes pack all the pumpkin pie flavor into individual servings. Satisfy your pumpkin spice craving with these irresistible cupcakes.
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Table of Contents
  1. Impossible Pumpkin Pie Cupcakes Ingredients
  2. Substitutions and Additions
  3. How to Make Impossible Pumpkin Pie Cupcakes
  4. How to Serve Impossible Pumpkin Pie Cupcakes
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPE YOU'LL LOVE
  8. JUMP TO RECIPE

Impossible pumpkin pie cupcakes boast all the deliciousness of a pumpkin pie, but you can eat it with your hands. Rich and creamy, these pumpkin pie cupcakes are a perfect dessert for the holiday season, a special dinner, or anytime you have that pumpkin spice craving.

If you can’t get enough pumpkin spice, you’ll want to make pumpkin spice muffins, pumpkin spice pudding cookies, and no-bake pumpkin spice jello pie.

Impossible Pumpkin Pie Cupcakes Ingredients

You will need:

  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 15 ounces pumpkin puree
  • ¾ cup evaporated milk
  • ¾ cup sugar
  • 2 large eggs
  • ⅛ cup cornstarch
  • whipped cream and cinnamon, optional topping

Substitutions and Additions

CANNED PUMPKIN PIE FILLING: You can use this instead of pure pumpkin puree, just eliminate the pumpkin pie spice from the recipe. Do be aware that the spices in the canned pumpkin pie filling may be different than what is called for in this recipe, so the taste of the finished cupcakes might be slightly different. 

PUMPKIN PIE SPICE: You can mix up your own spice mix instead of using pumpkin pie spice. In a small bowl, combine 3 tablespoons of ground cinnamon, 4 teaspoons of ground ginger, 3 teaspoons of ground nutmeg, 1 teaspoon of ground cloves, and 1 teaspoon ground allspice. 

NUTMEG: Nutmeg is one of the ingredients in pumpkin pie spice, so you might want to add just a very little bit to the top of your cupcakes. You can do this instead of topping with ground cinnamon, or along with the cinnamon.

ICE CREAM: While most people top their pumpkin pie with whipped cream, some love a scoop of vanilla ice cream. If this is you, try topping the pumpkin cupcakes with a scoop of vanilla bean ice cream right before serving.

FROSTING: These cupcakes could also be treated like pumpkin pie muffins. In that case, add a drizzle of your favorite frosting and then a dash of cinnamon.

How to Make Impossible Pumpkin Pie Cupcakes

STEP ONE: Preheat oven to 350°F.

PRO TIP: It is important to NOT use a handheld or stand mixer for this recipe.

STEP TWO: In a medium mixing bowl, whisk together the dry ingredients except the cornstarch.

STEP THREE: In another medium mixing bowl, whisk the wet ingredients and the cornstarch.

STEP FOUR: Whisk the dry ingredients into the wet ingredients, whisking only until the ingredients are incorporated. Do not over whisk the filling.

STEP FIVE: Spray a muffin pan with non-stick spray, or use only Baker’s Joy baking spray.

PRO TIP: Paper liners tend to stick to these cupcakes so it is best to just spray your muffin pan really well instead.

STEP SIX: Pour the filling into the prepared pan, filling each ⅔ full.

STEP SEVEN: Bake for 25 minutes.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested baking time approaches.

STEP EIGHT: Remove from the oven and let the cupcakes sit in the pan for 20 minutes.

STEP NINE: Remove each cupcake from the pan and place in the refrigerator for 1 hour.

PRO TIP: The extra hour in the fridge is needed to ensure the cupcakes are properly set.

How to Serve Impossible Pumpkin Pie Cupcakes

The perfect fall dessert, these irresistible pumpkin pie cupcakes would be wonderful making an appearance at your Thanksgiving dinner. A great alternative to traditional pumpkin pie, impossible pumpkin pie cupcakes are easy to serve and customize with your favorite pumpkin pie toppings. Whipped cream, is a classic, but you could also top your cupcakes with a drizzle of caramel sauce, streusel, or pecan praline. 

Storage

IN THE FRIDGE: This pumpkin pie cupcake recipe will stay fresh in an airtight container in your refrigerator for up to five days. 

IN THE FREEZER: Store the cupcakes in zip-top bags or another airtight container and freeze them for up to three months. Thaw completely before topping and serving.

Impossible pumpkin pie cupcakes pack all the pumpkin pie flavor into individual servings. No need to wait until Thanksgiving, these cupcakes are a delicious mix between a cupcake and a pie resulting in tiny, crustless pumpkin pies. Impossible Pumpkin Pie Cupcakes deliver the best tastes of fall.

FREQUENTLY ASKED QUESTIONS

Can I use homemade pumpkin puree? 

If you want to use fresh puree, you can certainly use it in place of store-bought in this recipe.

Can I freeze these cupcakes? 

This homemade pumpkin cupcake recipe will freeze well just like a full pumpkin pie does. Wrap well and freeze for up to three months.

If I can’t find pumpkin pie spice, what can I use instead? 

If you can’t find pumpkin pie spice in the store, you could use either cinnamon or a combination of cinnamon and nutmeg.

MORE RECIPE YOU’LL LOVE

Impossible Pumpkin Pie Cupcakes

Impossible pumpkin pie cupcakes pack all the pumpkin pie flavor into individual servings. Satisfy your pumpkin spice craving with these irresistible cupcakes.
Prep Time 10 mins
Cook Time 25 mins
Chill Time 1 hr 20 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine American
Servings 12 cupcakes

Ingredients
  

  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 15 ounces pumpkin puree
  • ¾ cup evaporated milk
  • ¾ cup sugar
  • 2 large eggs
  • cup cornstarch
  • whipped cream and cinnamon optional topping

Instructions
 

  • Preheat oven to 350°F.
  • In a medium mixing bowl, whisk together the dry ingredients except the 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 filling.
  • Spray a muffin pan with non-stick spray, or use only Baker’s Joy baking spray.
  • Pour the filling into the prepared 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 and place in the refrigerator for 1 hour.

Notes

  • It is important to NOT use a handheld or stand mixer for this recipe.
  • Paper liners tend to stick to these cupcakes so it is best to just spray your muffin pan really well instead.
  • The extra hour in the fridge is needed to ensure the cupcakes are properly set.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested baking time approaches.

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