Description
Impossible Pumpkin Pie Cupcakes merge classic autumn flavors into adorable handheld treats. Rich pumpkin spice notes and creamy textures create a delightful dessert that feels like familiar comfort with a playful twist you’ll savor in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 15 ounces (425 grams) pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla
Dry Ingredients:
- ¾ cup (150 grams) sugar
- ⅔ cup (80 grams) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
Liquid Ingredients:
- ¾ cup (180 milliliters) evaporated milk
- Whipped cream for topping
Instructions
- Prepare a 12-cup muffin tin by lining each cavity with paper or silicone liners to prevent sticking.
- Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure proper baking temperature.
- Create the dry ingredient blend by combining all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium mixing bowl, thoroughly stirring to distribute ingredients evenly.
- In a separate large mixing bowl, whisk together canned pumpkin puree, granulated sugar, large eggs, pure vanilla extract, and evaporated milk until the mixture becomes smooth and well-integrated.
- Gradually fold the dry ingredient mixture into the pumpkin liquid base, whisking continuously to prevent flour clumps and create a homogeneous batter.
- Distribute the batter evenly among the prepared muffin cups, filling each approximately ⅓ full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, using a clean toothpick inserted into the center to verify complete cooking – the toothpick should emerge without any wet batter.
- Remove the cupcakes from the oven and allow them to rest in the tin for 15-20 minutes, enabling them to set and cool slightly.
- Carefully transfer the cupcakes to a wire cooling rack to reach room temperature.
- Refrigerate the cooled cupcakes for 25-30 minutes to enhance their dense, pudding-like texture.
- Before serving, crown each cupcake with a dollop of freshly whipped cream and dust lightly with additional pumpkin pie spice or ground cinnamon for an elegant finish.
Notes
- Cooling enhances the cupcakes’ dense, pudding-like texture, creating a melt-in-your-mouth sensation that surprises and delights.
- Refrigerating for 30 minutes transforms these treats from ordinary cupcakes into an extraordinary dessert with incredible moisture and rich pumpkin flavor.
- Topping with fresh whipped cream adds a light, airy contrast to the dense, spiced cupcake base, creating a perfect balance of textures.
- Precise ingredient mixing prevents lumpy batter, ensuring a smooth, consistent cupcake that bakes evenly and looks professionally prepared.
- Pumpkin pie spice brings warmth and depth, infusing each bite with classic autumn flavors that remind you of cozy holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg