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Impossible Pumpkin Pie Cupcakes

close up shot of impossible pumpkin pie cupcakes topped with whip cream
You’ll love how easy these sweet little cupcakes are to serve and customize with different toppings.
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Table of Contents
  1. IMPOSSIBLE PUMPKIN PIE CUPCAKES INGREDIENTS
  2. HOW TO MAKE THIS IMPOSSIBLE PUMPKIN PIE CUPCAKES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Impossible pumpkin pie cupcakes pack all the pumpkin pie flavor into individual servings. A delicious mashup between crustless pumpkin pie and a cupcake, these are a perfect dessert for the holiday season, a special dinner, or anytime just to fulfill that pumpkin spice craving.

Speaking of yummy pumpkin desserts, you’ll also want to check out our recipe for everyone’s favorite pumpkin pudding or our super tasty no-churn pumpkin ice cream.

IMPOSSIBLE PUMPKIN PIE CUPCAKES INGREDIENTS

You’ll need:

  • ½ cup all-purpose flour
  • ⅛ cup cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 (15-ounce) can pumpkin puree
  • ¾ cup evaporated milk
  • ¾ cup sugar
  • 2 large eggs
  • whipped cream and cinnamon for topping, optional

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.

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HOW TO MAKE THIS IMPOSSIBLE PUMPKIN PIE CUPCAKES RECIPE

STEP ONE: Preheat the 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 bowl, whisk dry ingredients together except for the cornstarch.

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

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 12-cup muffin tin with Baker’s Joy baking spray or nonstick cooking spray really well so nothing sticks.

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 filling into the prepared cupcake pan, filling each muffin cup ⅔ full.

STEP SEVEN: Bake for 25 minutes.

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

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

PRO TIP:

This extra hour is needed to ensure the cupcakes are properly set.

HOW TO SERVE

These irresistible pumpkin pie cupcakes are the perfect fall dessert. They would be a great alternative to traditional pumpkin pie and would be wonderful making an appearance at your Thanksgiving dinner.

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 then serving.

Impossible pumpkin pie cupcakes are the perfect pumpkin flavor-filled dessert in an individual serving size that you can make in a snap. Whip up a batch this fall season for a delectable dessert.

FREQUENTLY ASKED QUESTIONS

Can I use homemade pumpkin purée?

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 RECIPES YOU’LL LOVE

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close up shot of impossible pumpkin pie cupcakes topped with whip cream

Impossible Pumpkin Pie Cupcakes

5 from 3 votes
You’ll love how easy these sweet little cupcakes are to serve and customize with different toppings.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 12 cupcakes

Ingredients
  

  • ½ cup all-purpose flour
  • cup cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon pumpkin pie spice
  • 15 ounces pumpkin puree
  • ¾ cup evaporated milk
  • ¾ cup sugar
  • 2 large eggs
  • 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 muffin pan with non stick spray, or use only Baker’s Joy baking spray.
  • Pour filling into the prepared cupcake 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 (even if no liner was used) and place in the refrigerator for 1 hour. (This extra hour is needed to ensure the cupcakes properly set)

Video

Notes

TIP: It is important to NOT use a handheld or stand mixer for this recipe.
TIP: Paper liners tend to stick to these cupcakes so it is best to just spray your muffin pan really well instead.
TIP: This extra hour is needed to ensure the cupcakes are properly set.

Nutrition

Calories: 119kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 77mg | Potassium: 158mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5599IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg
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    • Alex Petrey says

      5 stars
      You sure can use a loaf pan just make sure you keep the batter very thin. I made 12 cupcakes & had batter left over so I poured it in a well greased glass loaf pan & it turned out perfect. Just wanted to answer you.

  1. Gayle Sinkler says

    Can you make this in mini muffin/cupcake pans instead and if so, do you know how long to bake them for? If you don’t have a time, does a toothpick inserted come out clean when they’re done?

  2. Carlene C Henager says

    I am wondering how this might work with gluten free flour. Have you tried it that way yet? My husband is a pumpkin pie fan, but is also a celiac. I am terrible at pie crusts, so am always looking for alternates.
    Thanks.

  3. Laurie Hudson says

    5 stars
    Absolutely delicious! Easy recipe…only change I made was out of necessity. I didn’t have evaporated milk so I substituted heavy cream. Turned out perfect. I will definitely be making these again…

  4. Donna C says

    AMAZING!! I did a couple of substitutions due to dietary needs and they were still sooo good. These needed to be gluten-free and dairy-free. I used Bob’s Red Mill Gluten Free 1:1 baking flour, coconut evaporated milk and coconut whipped topping.

    My friends were so appreciative.

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