Impossible Pumpkin Pie Cupcakes

Indulge in the creamy, spiced perfection of Impossible Pumpkin Pie Cupcakes—a delightful twist on classic pumpkin pie that delivers all the cozy flavors of fall in a compact, handheld treat. These irresistibly moist cupcakes boast a custard-like texture thanks to pumpkin puree, evaporated milk, and the perfect blend of pumpkin pie spice, while their simple preparation—no crust required—makes them an easy alternative to traditional pie. With just 15 minutes of prep time and a quick bake in the oven, these cupcakes are perfect for holiday gatherings, potlucks, or a sweet weeknight dessert. Serve them with a dollop of whipped cream for a finishing touch, and enjoy the magic of pumpkin pie in every bite!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1 cup Pumpkin puree
• 0.75 cup Granulated sugar
• 0.25 cup Packed light brown sugar
• 2 pieces Large eggs
• 0.75 cup Evaporated milk
• 1 teaspoon Vanilla extract
• 0.5 cup All-purpose flour
• 2 teaspoons Pumpkin pie spice
• 0.25 teaspoon Salt
• 0.25 teaspoon Baking powder
• 0.25 teaspoon Baking soda
• 0 Whipped cream (optional, for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with nonstick paper liners or lightly grease each cup.

Step 2

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, and vanilla extract until the mixture is smooth and well-combined.

Step 3

In a separate bowl, sift together the flour, pumpkin pie spice, salt, baking powder, and baking soda.

Step 4

Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or whisk until no lumps remain.

Step 5

Pour the batter evenly into the prepared muffin cups, filling each about three-quarters full. The batter is fairly liquid, so don't worry if it seems thinner than typical cupcake batters.

Step 6

Bake in the preheated oven for 25 minutes or until the tops are set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).

Step 7

Remove the muffin tin from the oven and allow the cupcakes to cool in the tin for 20 minutes. Then transfer them to a wire rack to cool completely.

Step 8

Once cooled, serve as-is, or top with whipped cream for an extra touch of sweetness. Store leftovers in the refrigerator in an airtight container for up to 3 days.

Nutrition Facts

Serving size	818 grams (818.0g)

Amount per serving	% Daily Value*
Calories	1473

Total Fat 23.20g	30%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 1.90g
Cholesterol 395mg	132%
Sodium 1426mg	62%
Total Carbohydrate 292.00g	106%
Dietary Fiber 9.30g	33%
Total Sugars 231.20g
Protein 35.50g	71%

Vitamin D 231IU	1156%
Calcium 746mg	57%
Iron 9mg	52%
Potassium 1423mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.7%

Protein: 9.3%

Carbs: 76.9%