The Impossible Pumpkin Pie Cupcake is super easy to make and tastes just like a piece of pumpkin pie! My family actually prefers these to the traditional slice of pumpkin pie. Don’t get me wrong, we don’t turn down pie around here, but something about these cupcakes are just extra special. They don’t require a complicated crust, and are bursting with autumn flavor.
Serves 12
Ingredients
- 2/3 Cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 15 oz can of pureed pumpkin
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup evaporated milk
- whipped cream
Instructions
You have to trust the entire process. When you pull the cupcakes out the oven it may seem like they’re under cooked but once they have time to set up and cool they’ll be perfect!
- Preheat oven to 350
- Line a 12 cup muffin tin with paper or silicon liners.
- In a bowl whisk together flour, baking powder, baking soda, baking powder, salt and pumpkin pie spice.
- In a large bowl whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
- Add in dry ingredients and whisk until batter is smooth.
- Fill each muffin cup with approximately 1/3 cup of batter. I use a measuring cup.
- Bake for 20 to 25 minutes and let cool on the counter for 20 minutes.
- Remove cupcake from pan and chill in the fridge for 30 minutes or longer until your ready to serve.
- Before serving top with fresh whipped cream and a lite sprinkling of more pumpkin pie spice if desired.
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