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.
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Qudrat Shahab
[email protected]These cupcakes are the perfect size for a quick snack or dessert. I love that they're not too big and they're always moist and flavorful.
The Sister's World
[email protected]I made these cupcakes for a Halloween party and they were a huge hit. Everyone loved the festive decoration and the delicious taste.
Emediong Sunday
[email protected]These cupcakes are a great way to use up leftover pumpkin puree. I love that they're not too sweet and the spices are perfectly balanced.
Fazle Rabby
[email protected]I'm not a baker, but these cupcakes were so easy to make. I'm definitely going to try more recipes from this website.
Rolando Whitby
[email protected]These cupcakes are the perfect fall treat. They're moist, flavorful, and have just the right amount of sweetness.
Joshua Vrancik
[email protected]I'm not a fan of pumpkin pie, but I love these cupcakes. They're the perfect balance of sweet and savory.
Muhwezi Alex
[email protected]These cupcakes are so versatile. I've made them with different types of frosting and toppings and they're always delicious.
Duck E
[email protected]I love that this recipe uses whole wheat flour. It makes the cupcakes a bit healthier and they're still just as delicious.
Antony Ochola
[email protected]I'm allergic to nuts, so I was happy to find this recipe that doesn't contain any nuts. The cupcakes were still moist and flavorful, even without the nuts.
Nicole Davies
[email protected]These cupcakes are the perfect size for a quick snack or dessert. I love that they're not too big and they're always moist and flavorful.
Asmaa Petersen
[email protected]I made these cupcakes for a Halloween party and they were a huge hit. Everyone loved the festive decoration and the delicious taste.
Sebie Babers
[email protected]These cupcakes are a great way to use up leftover pumpkin puree. I love that they're not too sweet and the spices are perfectly balanced.
Abeeha Batool
[email protected]I'm not a baker, but these cupcakes were so easy to make. I'm definitely going to try more recipes from this website.
bill warren
[email protected]These cupcakes are the perfect fall treat. They're moist, flavorful, and have just the right amount of sweetness.
thabisile nkanyiso
[email protected]I followed the recipe exactly and the cupcakes came out dense and dry. I'm not sure what went wrong.
Aaron Ruiz
[email protected]The cupcakes were a bit too sweet for my taste, but overall they were still good. I would probably reduce the amount of sugar next time.
mike Kasonde
[email protected]These cupcakes were so easy to make and they turned out perfectly. I love that I could use ingredients I already had on hand.
mian babar
[email protected]I'm not usually a fan of pumpkin pie, but these cupcakes changed my mind. The perfect balance of spices and the moist texture made them irresistible.
Mariah Huffman
[email protected]These cupcakes were a hit at my Thanksgiving gathering. Everyone loved the unique pumpkin flavor and the creamy texture. I will definitely be making these again next year.