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
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
Instructions
- Prepare a 12-cup muffin tin with paper or silicone liners, ensuring even coverage. Heat the oven to 350F (175C) for optimal baking conditions.
- In a medium mixing bowl, thoroughly blend flour, baking powder, baking soda, salt, and pumpkin pie spice using a whisk until uniformly combined.
- Utilize a large bowl to whisk pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk into a smooth, homogeneous liquid mixture.
- Incorporate dry ingredients into wet ingredients gradually, stirring consistently to eliminate flour streaks and create a uniform batter with no lumps.
- 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.
- 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.
- 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