If you’re craving a dessert that combines the rich, comforting flavor of pumpkin pie with the perfect handheld ease of a cupcake, the Impossible Pumpkin Pie Cupcakes Recipe is your new best friend in the kitchen. These little gems capture everything we love about classic pumpkin pie—the warm spices, the velvety texture, and that sweet, cozy taste—without the fuss of making a crust. What you get instead is a dense, custardy treat wrapped up in a convenient cupcake form, making it ideal for any fall gathering or holiday celebration. Once you try this recipe, you’ll wonder how you ever served pumpkin pie any other way!
Ingredients You’ll Need
Simple, straightforward ingredients are what make this recipe so wonderful. Each item plays a vital role, whether it’s building flavor, texture, or that signature pumpkin pie color we all adore.
- Pumpkin purée (1 can, 15 oz): Creamy and packed with pumpkin flavor, it’s the heart of the cupcakes.
- Granulated sugar (½ cup): Adds sweetness and helps balance the spices perfectly.
- Brown sugar (¼ cup, packed): Provides moistness and a subtle caramel note.
- Large eggs (2): These bind everything together while adding richness.
- Vanilla extract (1 tsp): A touch of warmth that lingers delightfully in the background.
- Evaporated milk (¾ cup): Creamy without being heavy, it gives a luscious texture that mimics pumpkin pie filling.
- All-purpose flour (⅔ cup): Just enough to help the cupcakes set with a delicate structure.
- Pumpkin pie spice (2 tsp): The signature blend that brings cozy warmth, from cinnamon to nutmeg.
- Salt (¼ tsp): Enhances all the other flavors beautifully.
- Baking powder (¼ tsp): Gives a gentle lift without compromising the dense texture.
- Baking soda (¼ tsp): Works in harmony with the acid in pumpkin to ensure perfect rise.
- Whipped cream (optional): A fluffy topper to add creamy sweetness and contrast.
How to Make Impossible Pumpkin Pie Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Begin by preheating your oven to 350°F. Line a standard muffin tin with paper liners to ensure your cupcakes release easily after baking. This is your foundation for a smooth baking experience.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk until you achieve a smooth, velvety mixture. This blend is the soul of the Impossible Pumpkin Pie Cupcakes Recipe, delivering all that luscious pumpkin intensity.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda. These dry ingredients create the structure and infuse the cupcakes with that unmistakable fall spice profile.
Step 4: Incorporate the Dry into the Wet
Slowly add the dry mixture into the wet ingredients, whisking gently until just combined. Don’t worry if the batter seems thinner than typical cupcake batter—this is exactly what makes these cupcakes so delightfully custardy and pie-like.
Step 5: Fill the Liners and Bake
Pour the batter evenly into your muffin liners, filling each about three-quarters full. Place the tin in the oven and bake for 20 to 25 minutes. Look for cupcakes that have puffed up and set in the center, with a toothpick inserted coming out mostly clean.
Step 6: Cooling and Chilling
Once baked, let the cupcakes cool in the tin for 20 minutes. Then transfer them to the refrigerator for at least one hour to chill. This chilling step is crucial—it allows the cupcakes to set fully and develop that dense, pie-like texture that is the hallmark of this recipe.
How to Serve Impossible Pumpkin Pie Cupcakes Recipe
Garnishes
These cupcakes are stunning when topped with a generous dollop of whipped cream, adding light, airy contrast to the dense filling. You can also sprinkle a pinch of cinnamon or nutmeg on top to echo the warm spices inside.
Side Dishes
Serve these cupcakes alongside a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat. A cup of hot coffee or spiced chai pairs beautifully, bringing out the cinnamon and nutmeg notes.
Creative Ways to Present
For a festive touch, place each cupcake in a decorative mini pie tin or wrap with a rustic piece of parchment tied with twine. Adding a small cinnamon stick or star anise as a garnish can elevate the presentation for holiday dinners or fall parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes chilled in an airtight container in the refrigerator. Because of their custard-like texture, chilling preserves their perfect consistency and flavor for up to 3 days.
Freezing
You can freeze these cupcakes if needed. Wrap each one tightly in plastic wrap and store them in a freezer-safe container for up to one month. Thaw overnight in the fridge before serving for the best texture.
Reheating
Impossible Pumpkin Pie Cupcakes Recipe are best enjoyed chilled, but if you prefer them slightly warm, briefly microwave a cupcake for 10-15 seconds. Avoid overheating, as this can cause the texture to become too soft.
FAQs
What makes these cupcakes “impossible”?
The term “impossible” refers to the unique texture that mimics pumpkin pie filling without needing a crust. The batter is thinner and bakes into a dense, custardy cupcake that feels like pumpkin pie in cupcake form.
Can I use fresh pumpkin instead of canned purée?
Yes, but keep in mind that fresh pumpkin needs to be cooked and pureed before using. Also, fresh pumpkin tends to have more water content, so you may need to strain it to avoid a runny batter.
Are these cupcakes gluten-free?
The traditional recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free baking flour blend and check that your baking powder and spices are gluten-free.
Can I make these cupcakes vegan?
To veganize the Impossible Pumpkin Pie Cupcakes Recipe, replace eggs with flax or chia egg substitutes and use a plant-based milk instead of evaporated milk. Keep in mind this may slightly alter the texture.
How do I know when the cupcakes are done?
They should puff up and be set in the center. Insert a toothpick, and it should come out mostly clean or with just a few moist crumbs. Because of their custard-like texture, a few crumbs are expected.
Final Thoughts
There’s something truly special about the Impossible Pumpkin Pie Cupcakes Recipe that makes pumpkin pie even more approachable and fun to share. Whether you’re bringing them to a gathering or enjoying a quiet moment with a cup of coffee, these cupcakes deliver all the cozy, spiced goodness you crave. Trust me, making this recipe will become a beloved fall tradition you can’t wait to repeat year after year!
Print
Impossible Pumpkin Pie Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Impossible Pumpkin Pie Cupcakes offer the rich, creamy texture of pumpkin pie in an easy-to-make, crustless cupcake form. Perfect for fall gatherings and Thanksgiving, they combine traditional pumpkin pie flavors with a convenient cupcake format, topped optionally with whipped cream for extra indulgence.
Ingredients
Main Ingredients
- 1 can (15 oz) pumpkin purée
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup evaporated milk
- ⅔ cup all-purpose flour
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- Whipped cream for topping (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners to ensure easy removal of cupcakes.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, vanilla extract, and evaporated milk until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift in the flour, pumpkin pie spice, salt, baking powder, and baking soda into the wet mixture. Whisk until the batter is fully incorporated; expect the batter to be thinner than traditional cupcake batter.
- Fill Muffin Cups: Evenly pour the batter into the prepared muffin liners, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The cupcakes should puff up and a toothpick inserted should come out mostly clean, indicating they are set.
- Cool Down: Let the cupcakes cool in the muffin tin for 20 minutes to slightly set before transferring them to the refrigerator.
- Chill Before Serving: Refrigerate the cupcakes for at least 1 hour before serving to achieve the dense, pie-like texture these cupcakes are known for.
- Serve: Optionally, top each cupcake with whipped cream before enjoying for added flavor and presentation.
Notes
- These cupcakes have the texture of pumpkin pie rather than traditional cake.
- Store chilled and serve cold or slightly cool for best flavor and consistency.
- Do not overbake to maintain moistness and pie-like texture.
- Make sure to chill adequately to allow the cupcakes to set properly.
