This easy impossible pumpkin pie cupcakes recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Impossible Pumpkin Pie Cupcakes
This easy impossible pumpkin pie cupcakes recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- 15 oz pumpkin puree ¾ cup sugar 2 large eggs
- 1 teaspoon vanilla ¾ cup evaporated milk
- 2 teaspoons pumpkin pie spice ¼ teaspoon salt ¼ teaspoon baking powder ¼ teaspoon baking soda Whipped cream
Instructions
- Line a 12-cup muffin tin with paper or silicone liners. Preheat oven to 350 degrees. In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth. Fill each muffin cup with approximately ⅓ cup of batter. Bake for 20 minutes and let cool for 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.
Tips for the Best Impossible Pumpkin Pie Cupcakes
- Pre-heat & Prep: Always gather all ingredients before cooking impossible pumpkin pie cupcakes.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.