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Impossible Pumpkin Pie Cupcakes Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Impossible pumpkin pie cupcakes are a delightful and easy-to-make dessert that captures the cozy flavors of traditional pumpkin pie in a convenient, handheld cupcake form. These cupcakes have a magically formed soft crust and a custard-like center as they bake, making them perfect for fall celebrations, holiday dessert tables, or a quick weeknight treat.

Ingredients

Scale

Dry Ingredients

  • ¾ cup granulated sugar
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice

Wet Ingredients

  • 1 (15 oz) can pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup evaporated milk

Toppings

  • Whipped cream (for topping)
  • Ground cinnamon (for garnish)

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal of the cupcakes after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, salt, and pumpkin pie spice until evenly combined.
  3. Add Wet Ingredients: Add the pumpkin puree, eggs, vanilla extract, and evaporated milk to the dry ingredients. Mix everything until the batter is smooth and thoroughly combined without lumps.
  4. Fill Muffin Cups: Pour the batter evenly into the prepared muffin cups, filling each about ¾ full to allow space for the cupcakes to rise while baking.
  5. Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the centers are set and a toothpick inserted in the middle comes out mostly clean with a few moist crumbs.
  6. Cool and Chill: Allow the cupcakes to cool in the pan for 20 minutes, then transfer them to the refrigerator to chill for at least 1 hour. This chilling step helps the cupcakes set their texture and enhances the custard-like consistency.
  7. Serve: Before serving, top each cupcake with whipped cream and a sprinkle of ground cinnamon for added flavor and presentation.

Notes

  • These cupcakes are best served chilled to enjoy their custardy texture.
  • They can be made a day in advance and stored covered in the refrigerator.
  • For a dairy-free alternative, substitute coconut milk for evaporated milk and use a dairy-free whipped topping.

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Find it online: https://comfortkitcheneats.com/impossible-pumpkin-pie-cupcakes-recipe/