Description
These Impossible Pumpkin Pie Cupcakes encapsulate the essence of autumn with every bite. Made with real pumpkin puree and a blend of warm spices, these cupcakes are irresistibly soft and flavorful. Topped with light whipped cream and a sprinkle of cinnamon or pumpkin spice, they’re the perfect treat to enjoy with a cup of coffee on a crisp fall day.
Ingredients
2/3 cup all-purpose flour
15 oz pumpkin puree
¾ cup sugar
2 large eggs
1 teaspoon vanilla
¾ cup evaporated milk
2 teaspoons pumpkin pie spice
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
Whipped cream for topping
Instructions
Line a 12-cup muffin tin with paper or silicone liners.
Preheat oven to 350 F (175°C).
In a bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a larger bowl, whisk together pumpkin puree, sugar, eggs, vanilla, and evaporated milk until smooth.
Gradually add dry ingredients to the pumpkin mixture, whisking until the batter is smooth with no streaks of flour.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes, then allow to cool in the tin for 20 minutes before removing.
Chill cupcakes in the fridge for 30 minutes, then top with whipped cream and a sprinkle of pumpkin pie spice or cinnamon before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180