Description

These Impossible Pumpkin Pie Cupcakes offer a unique twist on traditional pumpkin pie, delivering a creamy, dense, and spiced dessert in individual cupcake form. With a smooth pumpkin filling and a texture that mimics classic pumpkin pie, they are perfect for fall gatherings or a Thanksgiving treat. Easy to make and topped optionally with whipped cream, these cupcakes combine convenience with nostalgic flavor.

Ingredients

Scale

Main Ingredients

1 can (15 oz) pumpkin purée
½ cup granulated sugar
¼ cup brown sugar (packed)
2 large eggs
1 tsp vanilla extract
¾ cup evaporated milk
⅔ cup all-purpose flour
2 tsp pumpkin pie spice
¼ tsp salt
¼ tsp baking powder
¼ tsp baking soda
Whipped cream for topping (optional)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F and line a muffin tin with paper liners to prevent sticking and make cleanup easier.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk until the mixture is smooth and well combined.
Add Dry Ingredients: Gradually whisk in the all-purpose flour, pumpkin pie spice, salt, baking powder, and baking soda until the batter is fully combined. The batter will be thinner than traditional cupcake batter, resembling more of a pie filling consistency.
Fill Muffin Tin: Pour the batter evenly into the prepared muffin tin, filling each paper liner about ¾ full to allow room for baking and puffing.
Bake: Bake in the preheated oven for 20 to 25 minutes, or until the centers are set and a toothpick inserted comes out mostly clean. The cupcakes will puff up during baking and then settle as they cool.
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 to achieve the dense, pie-like texture.
Serve: Optionally top each cupcake with whipped cream before serving for an extra creamy touch. Best served cold or slightly cool for the best flavor and consistency.

Notes

These cupcakes have a texture closer to pumpkin pie than traditional cake.
Store cupcakes chilled and serve cold or slightly cool for optimal flavor and texture.
Using evaporated milk helps achieve the creamy texture typical of pumpkin pie filling.
Filling cupcake liners only ¾ full helps prevent overflow and ensures perfect cupcake shape.