The Magical Impossible Pumpkin Pie Cupcakes Recipe You’ll Adore

Whipping up these impossible pumpkin pie cupcakes will transport you straight to autumn’s cozy embrace.

Memories of grandma’s kitchen swirl with warm spices and sweet nostalgia.

Creamy pumpkin goodness meets delicate cake in a dessert that defies traditional boundaries.

Seasonal flavors dance together, creating a magical treat that feels both familiar and surprising.

Soft, moist cupcakes promise a delightful twist on classic pumpkin pie.

Every bite promises pure comfort and festive cheer.

Follow along, and you’ll craft an irresistible dessert that will become your new fall favorite.

What Makes Impossible Pumpkin Pie Cupcakes Irresistible

• Bake with Minimal Fuss: These pumpkin pie cupcakes require simple ingredients and straightforward mixing steps, making them perfect for bakers of all skill levels.
• Capture Seasonal Comfort: Packed with warm pumpkin and spice flavors, these cupcakes bring cozy autumn vibes to your dessert table without complex preparation.
• Versatile Party Pleaser: Ideal for fall gatherings, holiday celebrations, or casual weekend treats, these cupcakes work beautifully as a crowd-pleasing dessert that everyone will adore.
• Customize with Ease: Top with whipped cream and a sprinkle of spices, or get creative with additional garnishes like chopped nuts or caramel drizzle to make the recipe uniquely yours.

Ingredients Needed for Impossible Pumpkin Pie Cupcakes

• Pumpkin Puree: A smooth, rich base that gives the cupcakes their classic autumn flavor and moist texture.
• Flour: The primary structural component that helps create the cupcake's tender crumb.
• Sugar: Provides sweetness and helps with the caramelization and browning of the cupcakes.
• Eggs: Bind the ingredients together and contribute to the cupcakes' rich and creamy consistency.

• Pumpkin Pie Spice, Cinnamon: Add warm, comforting flavor that enhances the pumpkin's natural taste.
• Baking Powder, Baking Soda: Help the cupcakes rise and create a light, fluffy texture.
• Salt: Balances the sweetness and enhances the overall flavor profile.

• Evaporated Milk, Vanilla Extract: Contribute to the cupcakes' creamy texture and provide depth of flavor.
• Whipped Cream: A classic topping that adds a light, airy finish to the cupcakes.

How to Bake Impossible Pumpkin Pie Cupcakes

Step 1: Prep the Baking Station

Set up a 12-cup muffin tin with paper or silicone liners. Warm up the oven to a cozy 350F (175C), creating the perfect baking environment for your delicious treats.

Step 2: Whisk Dry Ingredients

• Flour
• Baking powder
• Baking soda
• Salt
• Pumpkin pie spice

Whisk everything together until well blended, creating a fragrant dry mixture.

Step 3: Blend Wet Ingredients

• Pumpkin puree
• Sugar
• Eggs
• Vanilla extract
• Evaporated milk

Whisk until the mixture becomes smooth and creamy, with a beautiful orange hue.

Step 4: Create Magical Batter

Slowly add the dry ingredients to the wet ingredients. Whisk gently but thoroughly until the batter becomes completely smooth, with no flour streaks remaining.

Step 5: Bake to Perfection

Pour about 1/2 cup of batter into each muffin cup. Slide the tin into the preheated oven and bake for 20 minutes. The cupcakes are ready when they feel slightly firm to the touch and have a beautiful golden top.

Step 6: Cool and Dress Up

Let the cupcakes rest in the pan for 20 minutes. Carefully transfer them to the refrigerator and chill for 30 minutes to help them set. When ready to serve, crown each cupcake with a fluffy dollop of whipped cream. Sprinkle a dash of pumpkin pie spice or cinnamon on top for an extra touch of autumn magic.

Pro Tips for Perfect Impossible Pumpkin Pie Cupcakes

• Elevate Texture: Gently fold dry ingredients into wet mixture to maintain a light, airy cupcake texture without overmixing.
• Prevent Sticking: Use high-quality paper or silicone liners for easy removal and a clean presentation of your cupcakes.
• Moisture Magic: Keep cupcakes refrigerated to enhance their pudding-like consistency and intensify the pumpkin flavor.
• Dairy-Free Option: Substitute evaporated milk with coconut milk or almond milk for a lactose-free version that maintains creamy richness.
• Spice Boost: Freshly ground pumpkin pie spice delivers a more vibrant and aromatic flavor compared to pre-packaged blends.

Variations to Try with Impossible Pumpkin Pie Cupcakes

• Gluten-Free Pumpkin Pie Cupcakes: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the creamy texture and rich pumpkin flavor.
• Vegan Pumpkin Spice Cupcakes: Substitute eggs with flax eggs, use coconut milk instead of evaporated milk, and swap sugar for maple syrup to create a plant-based treat.
• Low-Sugar Pumpkin Cupcakes: Use stevia or monk fruit sweetener to reduce sugar content, perfect for diabetic-friendly or low-carb dietary needs.
• Dairy-Free Autumn Cupcakes: Replace evaporated milk with oat milk or almond milk, and use coconut whipped cream as a topping for those avoiding dairy products.

Tasty Pairings for Impossible Pumpkin Pie Cupcakes

• Spice Up with Warm Cinnamon Tea: Brew a fragrant cinnamon tea that complements the pumpkin pie spices in the cupcakes, enhancing the warm autumn flavors and providing a comforting beverage pairing.
• Creamy Caramel Latte Companion: Prepare a rich caramel latte whose sweet, buttery notes beautifully contrast the cupcakes' subtle pumpkin taste, creating a luxurious dessert experience.
• Vanilla Bourbon Pairing: Serve a small glass of smooth vanilla bourbon that adds depth and warmth, matching the cupcakes' spiced profile and offering an elegant adult twist to the dessert.

How to Store Impossible Pumpkin Pie Cupcakes

• Store cupcakes in an airtight container for up to 3-4 days, keeping them fresh and moist in the refrigerator.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for longer preservation.
• Remove frozen cupcakes from the freezer and let them defrost in the refrigerator overnight. Avoid room temperature thawing to maintain texture.
• Warm chilled or thawed cupcakes in the microwave for 10-15 seconds on low power to prevent drying out. Add fresh whipped cream after reheating for best results.

Common FAQs About Impossible Pumpkin Pie Cupcakes

• Are these cupcakes exactly like pumpkin pie?

No, they’re a unique twist – with a cupcake texture that has a soft, pudding-like center similar to traditional pumpkin pie filling.

• Can I make these cupcakes gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend that matches the same measurement in the original recipe.

• Do I need any special equipment to make these cupcakes?

You’ll just need a standard 12-cup muffin tin, paper or silicone liners, and basic mixing bowls and whisks.

• How do these cupcakes differ from regular pumpkin cupcakes?

These have a more custard-like interior that mimics pumpkin pie, making them lighter and more delicate compared to traditional dense pumpkin cupcakes.

Impossible Pumpkin Pie Cupcakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 38 reviews

• Total Time: 85 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Sinful impossible pumpkin pie cupcakes blend autumn’s warmth with irresistible comfort, creating a dessert that whispers sweet memories of home. Creamy pumpkin goodness nestled in tender cupcake form promises pure bliss with each delectable bite you’ll savor.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 15 ounces (425 grams) pumpkin puree
• 2 large eggs
• 1 cup all-purpose flour

Spices and Flavorings:

• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

Sweeteners and Liquids:

• 1/2 cup sugar
• 1/2 cup evaporated milk
• Whipped cream for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a 12-cup muffin tin with paper or silicone liners, ensuring even coverage. Heat the oven to 350F (175C) for optimal baking conditions.
2. In a medium mixing bowl, thoroughly blend flour, baking powder, baking soda, salt, and pumpkin pie spice using a whisk until uniformly combined.
3. Utilize a large bowl to whisk pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk into a smooth, homogeneous liquid mixture.
4. Incorporate dry ingredients into wet ingredients gradually, stirring consistently to eliminate flour streaks and create a uniform batter with no lumps.
5. Distribute batter evenly into muffin cups, filling each approximately halfway. Slide the muffin tin into the preheated oven and bake for 20 minutes until cupcakes develop a slightly firm texture and pass the toothpick test.
6. Allow cupcakes to rest in the pan for 20 minutes, enabling them to set and cool slightly. Carefully transfer cupcakes from the tin and refrigerate for 30 minutes to enhance their structural integrity.
7. Complete the dessert by adorning each chilled cupcake with a generous swirl of whipped cream, then dust with a delicate sprinkle of pumpkin pie spice or ground cinnamon for an elegant finishing touch.

Notes

• Make sure to use fresh pumpkin puree for the most vibrant flavor and optimal texture in your cupcakes.
• Avoid overmixing the batter to prevent tough, dense cupcakes; gently fold ingredients until just combined.
• Store these cupcakes in the refrigerator for up to 3 days to maintain their creamy, pudding-like consistency.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and add 1/2 teaspoon of xanthan gum.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 130 kcal
• Sugar: 11 g
• Sodium: 170 mg
• Fat: 4 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 35 mg