Best 4 Impossible Pumpkin Pie Cupcakes Recipes
Indulge in the ultimate fall delight with our collection of delectable pumpkin pie cupcakes, ranging from classic to unique flavor combinations. Featuring a moist and fluffy pumpkin cake base, these cupcakes are topped with a variety of irresistible frostings, including traditional whipped cream, decadent cream cheese, and a tantalizing maple glaze. Each recipe offers a unique twist on the beloved pumpkin pie, sure to satisfy every sweet tooth. Whether you prefer a classic pumpkin pie experience or crave something more adventurous, our recipes have something for everyone. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
Here are our top 4 tried and tested recipes!
IMPOSSIBLE PUMPKIN PIE CUPCAKES
This recipe is from bakingbites.com, an incredible baking site. Everyone who likes to bake--or even likes to looked at pictures of baked food--needs to be there. In the original recipe, it calls for half-and-half or evaporated milk. I have put in nonfat evaporated milk so that I can get a calorie count per cupcake. I will probably increase the spice next time. The sweetness is perfect, not cloying like too many recipes.
Provided by Debbie R.
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
- In a medium bowl, whisk together all of the dry things.
- In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
- Fill each muffin cup with approximately 1/3 cup of batter.
- Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
- Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.
IMPOSSIBLE PUMPKIN PIE CUPCAKES
Steps:
- 1. Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it's cooked. Paper liners make it difficult to remove the cupcakes.
- 2. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Mix until blended.
- 3. Fill each muffin cup with 1/3 cup of the mixture.
- 4. Bake for twenty minutes and let cool for twenty minutes.
- 5. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.
IMPOSSIBLE PUMPKIN PIE CUPCAKES
These would be wonderful for a holiday party. Appears they make their own crust. Found on Facebook
Provided by Sheila M
Categories Fruit Appetizers
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it's cooked. Paper liners make it difficult to remove the cupcakes.
- 2. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
- 3. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.
- 4. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes.
- 5. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.
IMPOSSIBLE PUMPKIN PIE CUPCAKES RECIPE - (4.2/5)
Provided by XrayKim
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line a 12-cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it's cooked. Paper liners make it difficult to remove the cupcakes. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.
Tips:
- Make sure the pumpkin puree is smooth and free of lumps. If it's not, you can use an immersion blender or food processor to puree it until smooth.
- Don't overmix the batter. Overmixing can make the cupcakes tough.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter or crumbs attached, the cupcakes need to bake longer.
- Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
- If you don't have cupcake liners, you can grease and flour a muffin tin instead.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These impossible pumpkin pie cupcakes are the perfect fall treat. They're easy to make, delicious, and sure to be a hit at your next party or gathering.
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