Impossible Pumpkin Pie Cupcakes
These Impossible Pumpkin Pie Cupcakes are the perfect bite-sized fall dessert, blending the rich flavors of pumpkin pie in a soft, cupcake form.
Servings: 12 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.