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Pumpkin Pie Cupcakes are individual-sized pies filled with all the fall flavors you love! Also known as Impossible Pumpkin Pie Cupcakes, these have an incredible flavor perfect for pumpkin spice cravings. They are always a hit at Thanksgiving and Christmas or as a festive autumn dessert.
Pumpkin Pie Cupcakes
What is there not to love about individual servings of everyone’s favorite fall dessert? They are baked in muffin tins and topped with fluffy whipped cream. For the holidays this year, instead of making a big dessert with a full crust, why not make this cute treat instead?
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Ingredients:
- Pumpkin puree (not pumpkin pie filling)
- Granulated sugar
- Eggs
- Evaporated milk
- Vanilla
- All purpose flour
- Pumpkin pie spice
- Salt
- Baking powder
- Baking soda
- Whipped cream
Other Supplies Needed:
- Standard 12-cup muffin tin
- Cupcake liners, paper liners, or silicone liners
- Nonstick cooking spray
- Piping bag with a star tip (found at the grocery store or you can order them here).
Recipe
In a large bowl whisk the pumpkin puree, sugar, eggs, evaporated milk, and vanilla extract. Sift the dry ingredients (flour, pumpkin pie spice, salt, baking powder, and baking soda) into the wet mixture.
Use a rubber spatula to fold into the wet ingredients until just combined. Be careful to not overmix!
Add about 3 Tablespoons of batter into each lined muffin tin, sprayed with non-stick spray for easy removal. The batter should be just a half inch or so lower than the top.
Just like a traditional pumpkin pie, these will settle in the center. This creates the perfect well to hold your whipped cream!
Bake the cakes in the oven for 25 minutes. Remove and allow the cupcake pan to cool on a wire rack for about 20 minutes before piping whipped cream onto the center. Dust with more pumpkin pie spice or sprinkle on ground cinnamon for an extra decadent taste.
More Fall Desserts!
Pumpkin Pie Cupcakes
Equipment
- standard muffin tin
- cupcake liners, disposable or silicone
- Non-Stick spray
- Piping bag with star tip
Ingredients
- 15 ounces pumpkin puree
- ¾ cup granulated sugar
- 2 eggs
- ¾ cup evaporated milk
- 1 teaspoon vanilla
- â…” cup all purpose flour
- 2 teaspoons pumpkin pie spice, plus more for topping
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- Whipped cream
Instructions
- Preheat the oven to 350F.
- In a large bowl whisk the pumpkin puree, sugar, eggs, evaporated milk, and vanilla extract.
- Into the wet ingredients, sift the flour, pumpkin pie spice, salt, baking powder, and baking soda
- Use a rubber spatula to fold into the wet ingredients until just combined. Careful to not overmix.
- Portion about 3 Tablespoons of batter into each lined muffin tin, sprayed with non-stick or easy removal. The batter should be just a half inch or so lower than the top.
- Bake for 25 minutes
- Remove and allow to cool about 20 minutes before piping whipped cream onto the center
- Dust with more pumpkin pie spice
What temperature is the oven??? I didn’t see it listed anywhere or in the video.
Sorry about that! It’s 350 🙂 I’ve updated the post. Thanks for letting me know!