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.
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
- ⅛ 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.