January 19, 2023
Review RecipePumpkin Pie Cupcakes
You’ll love how easy these delicious impossible pumpkin pie cupcakes are to make as a great alternative to a full pumpkin pie.
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Table of Contents
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.
Impossible Pumpkin Pie Cupcakes Ingredients
You’ll need:
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 (15-ounce) can of pumpkin puree
- ¾ cup evaporated milk
- ¾ cup sugar
- 2 large eggs
- ⅛ cup cornstarch
- whipped cream and cinnamon for topping, optional
Pumpkin Pie Cupcakes Recipe Substitutions
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.
How to Make Pumpkin Pie Cupcakes
STEP ONE: Preheat the oven to 350°F.
OUR RECIPE DEVELOPER SAYS
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.
PRO TIP:
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.
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 in the fridge is needed to ensure the cupcakes are properly set.
Serving this Pumpkin Pie Cupcake Recipe
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.
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.
MORE CUPCAKE RECIPES
Pumpkin Pie Cupcake 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 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.
Impossible Pumpkin Pie Cupcake Recipe FAQ
Can I use homemade pumpkin puree?
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
- Pumpkin Pie Cupcakes
- No Bake Pumpkin Pie
- Pumpkin Crunch Cake
- Pumpkin Spice Muffins
- Blueberry Muffins with Sour Cream
Impossible Pumpkin Pie Cupcakes
You’ll love how easy these delicious impossible pumpkin pie cupcakes are to make as a great alternative to a full pumpkin pie.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 12 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.
Video
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.
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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Even More Easy Recipes
- Vanilla Cupcakes
- Pumpkin Dump Cake
- Coconut Cupcakes
- Cookie Dough Cupcakes
- Pumpkin Cream Cheese Muffins
- Pumpkin Sheet Cake
Comments
Amanda says
Do these freeze well?
Layne Kangas says
Hi, Amanda – these will freeze well just like a full pumpkin pie does. Wrap well and freeze for up to three months. Enjoy!
Lee says
These were easy to make and delicious! Big hit at Thanksgiving!