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