Magical Impossible Pumpkin Pie Cupcakes Recipe for Fall Treats

Whipping up these impossible pumpkin pie cupcakes brings pure autumn magic right into your kitchen.

Cozy spices dance through each delightful bite, promising comfort in every mouthful.

Creamy textures blend seamlessly with rich pumpkin essence, creating a dessert that defies traditional expectations.

Seasonal ingredients transform simple baking into an extraordinary culinary experience.

Soft, tender crumbs capture the essence of classic pie while reimagining its classic form.

Nostalgic flavors mingle with modern baking techniques, offering a delectable twist on a beloved classic.

Come explore this delightful recipe that will make your taste buds celebrate fall’s most cherished dessert.

Frequently Asked Questions About Impossible Pumpkin Pie Cupcakes

• Why use foil liners instead of paper liners?

Foil liners help these delicate cupcakes maintain their shape and prevent sticking, ensuring a perfect texture and easy removal from the pan.

• Can I use fresh pumpkin instead of canned puree?

Canned pumpkin puree is recommended for consistent moisture and texture. Fresh pumpkin can be too watery and might alter the cupcake’s structure.

• What does cornstarch do in this recipe?

Cornstarch helps thicken the mixture, creates a tender crumb, and prevents the cupcakes from becoming too dense or heavy.

• Why should I avoid overmixing the batter?

Overmixing can develop gluten and lead to tough, chewy cupcakes. Gently mixing until ingredients are just incorporated ensures a soft, delicate texture.

Impossible Pumpkin Pie Cupcakes: Why They Impress

• Craft a No-Fuss Dessert: Create delectable pumpkin pie cupcakes without complicated techniques, perfect for bakers with minimal kitchen skills.
• Enjoy Seasonal Comfort: Savor the warm, nostalgic flavors of pumpkin pie transformed into adorable individual cupcake servings that capture autumn's essence.
• Impress Without Stress: Achieve bakery-quality results with simple ingredients and straightforward mixing steps that guarantee consistent, delicious outcomes every single time.
• Versatile Party Pleaser: Serve these crowd-pleasing cupcakes at gatherings, potlucks, or family celebrations where everyone craves a delightful sweet treat that feels special yet approachable.

Ingredients for Impossible Pumpkin Pie Cupcakes

• Pumpkin Puree: A smooth, rich base that provides the classic pumpkin flavor and creamy texture.
• Flour: The essential structural component that helps bind the cupcake together.
• Eggs: A key ingredient that adds moisture and helps the cupcakes rise.
• Sugar: Brings sweetness and helps create a tender crumb.
• Evaporated Milk: Adds richness and helps create a smooth, creamy consistency.

• Pumpkin Pie Spice: A warm, aromatic blend that gives the cupcakes their signature fall flavor.

• Baking Powder, Baking Soda: Work together to help the cupcakes rise and become light and fluffy.
• Cornstarch: Helps to thicken the mixture and create a smooth texture.

• Foil Liners: Provides a convenient and neat way to bake and serve the cupcakes.
• Non-Stick Spray: Ensures the cupcakes won't stick to the liners and makes removal easy.

How to Make Impossible Pumpkin Pie Cupcakes

Step 1: Warm Up the Oven

Get your oven ready by heating it to 350F. This temperature will help create the perfect cupcake texture.

Step 2: Blend Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Pumpkin pie spice

Whisk these ingredients until they’re well combined and look uniform.

Step 3: Create Wet Ingredient Magic

• Pumpkin puree
• Evaporated milk
• Granulated sugar
• Eggs
• Cornstarch

Mix until the ingredients are smooth and fully incorporated.

Step 4: Marry the Ingredients

Pour the dry ingredient mixture into the wet ingredients. Gently whisk until just combined. Don’t go crazy with mixing – you want a tender cupcake.

Step 5: Prepare the Cupcake Pan

Line your cupcake pan with foil liners. Give each liner a quick spray of non-stick cooking spray. Fill each liner about two-thirds full with the batter.

Step 6: Bake to Perfection

Slide the pan into the preheated oven. Bake for 25 minutes until the cupcakes look set. Once done, let them hang out in the pan for 20 minutes to cool down.

Step 7: Chill and Set

Move the cupcakes to the refrigerator. Let them chill for a full hour so they can set and develop their amazing texture.

Insider Tips for Impossible Pumpkin Pie Cupcakes

• Prevent Tough Texture: Avoid overmixing the batter to keep the cupcakes tender and light.
• Smart Liner Trick: Use foil liners and spray them with non-stick spray for easy removal and perfect shape.
• Chill for Perfect Consistency: Refrigerate cupcakes for an hour to help them set and develop a delightful, pudding-like texture.
• Spice Balance Boost: Freshly ground pumpkin pie spice enhances the flavor profile more than pre-packaged blends.
• Whisk with Care: Use a gentle whisking technique to combine ingredients, ensuring a smooth and lump-free batter.

Flavorful Twists on Impossible Pumpkin Pie Cupcakes

• Gluten-Free Pumpkin Pie Cupcakes: Replace all-purpose flour with almond flour or gluten-free flour blend for a celiac-friendly version.
• Dairy-Free Delight: Swap evaporated milk with coconut milk and use egg substitute like flax eggs for a vegan-friendly alternative.
• Low-Sugar Option: Substitute sugar with monk fruit sweetener or stevia to reduce overall sugar content while maintaining sweet flavor.
• Spice-Infused Variation: Add cardamom, ginger, or nutmeg to enhance the traditional pumpkin pie spice for a more complex flavor profile.

Pairing Ideas for Impossible Pumpkin Pie Cupcakes

• Pair Pumpkin Pie Cupcakes with Warm Spiced Chai Latte: The creamy, spicy chai complements the cupcakes' pumpkin flavor, creating a cozy autumn drinking experience that enhances the dessert's warmth.
• Serve with Vanilla Bean Whipped Cream: Top cupcakes with delicate vanilla bean whipped cream, adding a light, silky texture that balances the dense, rich pumpkin base and provides a subtle sweet contrast.
• Match with Caramel Drizzle and Toasted Pecans: Sprinkle toasted pecans and drizzle caramel sauce over cupcakes, introducing a nutty crunch and deep caramel notes that elevate the dessert's complexity and seasonal charm.

Proper Storage for Impossible Pumpkin Pie Cupcakes

• Store cupcakes in an airtight container in the refrigerator for up to 5 days. Wrap each cupcake individually in plastic wrap to maintain moisture and prevent drying out.
• Place cupcakes in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds on low power. For frozen cupcakes, thaw completely before gently reheating to preserve texture.
• Let chilled cupcakes sit at room temperature for 15-20 minutes before serving to soften and enhance flavor.

Impossible Pumpkin Pie Cupcakes Recipe

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4.7 from 13 reviews

• Total Time: 1 hour 60 minutes (2 hours)
• Yield: 12 1x

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Description

Irresistible impossible pumpkin pie cupcakes merge classic autumn flavors with modern dessert innovation. Creamy pumpkin spice essence meets cupcake charm, inviting you to savor seasonal comfort in one delightful bite.

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Ingredients

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Main Ingredients:

• 1 (15 oz / 425 grams) can pumpkin puree
• 2 large eggs
• 3/4 cup (150 grams) sugar

Dry Ingredients:

• 1/2 cup (60 grams) all-purpose flour
• 1/8 cup (15 grams) cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice

Liquid Ingredients:

• 3/4 cup (180 milliliters) evaporated milk

Optional Topping:

• Whipped cream
• Cinnamon

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Instructions

1. Calibrate the oven temperature precisely to 350°F, ensuring an even heating environment for optimal cupcake texture.
2. Thoroughly combine flour, baking powder, baking soda, and pumpkin pie spice in a medium mixing vessel, creating a uniform dry ingredient base.
3. Blend pumpkin puree, evaporated milk, sugar, eggs, and cornstarch in a separate container, whisking until the mixture achieves a smooth, consistent appearance.
4. Gently fold dry ingredients into the wet mixture, stirring with minimal agitation to prevent gluten development and maintain a delicate crumb.
5. Prepare cupcake pan by lining with foil liners and applying a light coating of non-stick spray to prevent sticking.
6. Distribute batter evenly, filling each liner approximately two-thirds full to allow proper rising during baking.
7. Position pan in preheated oven and bake for 25 minutes, watching for a slight golden edge and firm center.
8. Allow cupcakes to rest in the pan for 20 minutes, enabling structural stabilization and easier removal.
9. Transfer cupcakes to refrigerator and chill for 60 minutes, allowing the dessert to set and develop a rich, dense consistency.

Notes

• Use room temperature ingredients to ensure smooth blending and consistent texture in your cupcakes.
• Measure pumpkin puree precisely, as too much moisture can affect the cupcake’s structure and density.
• Experiment with gluten-free flour blend for a celiac-friendly version without compromising taste or texture.
• Sprinkle extra pumpkin pie spice on top or add a dollop of whipped cream for enhanced flavor and visual appeal.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 169 kcal
• Sugar: 14 g
• Sodium: 162 mg
• Fat: 5 g
• Saturated Fat: 1.7 g
• Unsaturated Fat: 3.3 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 45 mg