Table of Contents
- Key Takeaways
- Why You’ll Love These Impossible Pumpkin Pie Cupcakes
- The Secret to the Perfect Texture
- How to Make These Cupcakes Ahead of Time
- Best Toppings for Your Pumpkin Pie Cupcakes
- Pairing These Cupcakes with Fall Beverages
- Storing and Freezing Tips
- Notes & Tips
Key Takeaways
These Impossible Pumpkin Pie Cupcakes combine the best of pumpkin pie and cupcakes into a single, delicious bite-sized treat. They are easy to make, packed with warm fall spices, and require no complicated techniques. Perfect for fall gatherings, Thanksgiving, or whenever you’re craving pumpkin goodness.
Why You’ll Love These Impossible Pumpkin Pie Cupcakes
There’s something truly magical about these cupcakes—they taste just like a rich, creamy pumpkin pie, but in a convenient cupcake form. The best part? You don’t have to roll out pie dough or worry about making a perfect crust. These little treats are easy to make, perfect for parties, and guaranteed to satisfy your fall dessert cravings.
The Secret to the Perfect Texture
Unlike traditional cupcakes, these Impossible Pumpkin Pie Cupcakes have a soft and slightly custard-like center. The magic happens when the batter bakes—there’s just enough flour to hold everything together while still giving you that velvety pumpkin pie texture in every bite.
How to Make These Cupcakes Ahead of Time
Need to prepare these ahead for a gathering? No problem! These cupcakes store beautifully in the refrigerator and even taste better the next day as the flavors deepen. Simply bake, cool completely, and store them in an airtight container for up to three days.
Best Toppings for Your Pumpkin Pie Cupcakes
While these cupcakes are delicious on their own, a little extra topping takes them to the next level. A dollop of whipped cream, a drizzle of caramel sauce, or even a sprinkle of crushed graham crackers will enhance the flavors beautifully. You can also add a pinch of cinnamon on top for an extra fall-inspired touch.
Pairing These Cupcakes with Fall Beverages
What’s better than a warm, spiced cupcake? Enjoying it with a cozy fall beverage! Pair these Impossible Pumpkin Pie Cupcakes with a pumpkin spice latte, chai tea, or hot apple cider for the ultimate autumn treat. The combination of warm spices and creamy textures makes for a perfect seasonal dessert experience.
Storing and Freezing Tips
To keep your cupcakes fresh, store them in the refrigerator for up to three days. If you need to freeze them, wrap each cupcake individually in plastic wrap and place them in an airtight container. They can be frozen for up to two months. Simply thaw in the fridge overnight before serving.
Notes & Tips
For the best flavor, use pure pumpkin puree rather than pumpkin pie filling. Also, let the cupcakes cool completely before adding any toppings to ensure the perfect texture.
Find more delicious recipes like this on Patricia Universe!
Impossible Pumpkin Pie Cupcakes
Ingredients
- 1 can (15 oz) pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup evaporated milk
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- Whipped cream for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vanilla, and evaporated milk until smooth.
- In another bowl, mix flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add dry ingredients to wet ingredients, stirring until fully combined.
- Fill each cupcake liner about 3/4 full with the batter.
- Bake for 20-25 minutes or until the tops are set and a toothpick inserted comes out clean.
- Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Top with whipped cream before serving, if desired.
Leave a Comment