Impossible Pumpkin Pie Cupcakes

Pumpkin season is upon us, and there’s no better way to celebrate than with these delicious Impossible Pumpkin Pie Cupcakes. These cupcakes are not only easy to make but also capture the essence of a traditional pumpkin pie in a convenient, bite-sized form. Whether you’re hosting a fall gathering or simply want to enjoy a cozy treat, these cupcakes are sure to impress. Plus, they’re vegan-friendly, so everyone can indulge!

Ingredients

• Dry Ingredients:
  • 2/3 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
• Wet Ingredients:
  • 15 oz pumpkin puree
  • ¾ cup sugar
  • 2 large eggs (or vegan egg substitute)
  • 1 teaspoon vanilla
  • ¾ cup evaporated milk (or plant-based milk)
• Toppings:
  • Whipped cream (or coconut whipped cream for a vegan option)
  • Pumpkin pie spice or cinnamon for sprinkling

Directions

1. Prepare the Muffin Tin:
   • Line a 12-cup muffin tin with paper or silicone liners.
2. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
3. Mix Dry Ingredients:
   • In a medium bowl, combine the flour, pumpkin pie spice, salt, baking powder, and baking soda. Stir until well mixed.
4. Combine Wet Ingredients:
   • In a larger bowl, whisk together the pumpkin puree, sugar, eggs (or vegan egg substitute), vanilla, and evaporated milk (or plant-based milk) until smooth.
5. Incorporate Dry Ingredients:
   • Gradually add the dry ingredients to the pumpkin mixture, whisking continuously until the batter is smooth and no streaks of flour remain.
6. Fill the Muffin Cups:
   • Fill each muffin cup with approximately 1/3 cup of batter.
7. Bake:
   • Bake in the preheated oven for 20 minutes.
8. Cool:
   • Allow the cupcakes to cool in the tin for 20 minutes before removing them.
9. Chill:
   • Chill the cupcakes in the fridge for 30 minutes to help them set.
10. Serve:
    • Top each cupcake with a dollop of whipped cream (or coconut whipped cream) and a sprinkle of pumpkin pie spice or cinnamon before serving.

Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 55 minutes
• Calories: 180 kcal per cupcake
• Servings: 12 cupcakes

Tips and Variations

• Vegan Option: To make these cupcakes fully vegan, substitute the eggs with a vegan egg replacer (such as flax eggs or chia eggs) and use a plant-based milk instead of evaporated milk. Coconut whipped cream makes a delicious vegan topping.
• Spice It Up: For a more intense flavor, you can add a dash of nutmeg or cloves to the dry ingredients.
• Serving Suggestion: These cupcakes are perfect on their own, but you can also serve them with a scoop of dairy-free ice cream for an extra treat.

These Impossible Pumpkin Pie Cupcakes are a wonderful addition to any fall dessert table. They combine the rich, comforting flavors of pumpkin pie with the convenience of a cupcake, making them a favorite for both kids and adults alike. Enjoy baking and sharing these delightful treats with your loved ones!

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Feel free to comment below with your thoughts or any variations you’ve tried. Happy baking!