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Pumpkin Pie Cupcakes (also known as Impossible Pumpkin Pie Cupcakes) are individual sized pumpkin pies perfect for pumpkin spice cravings.

Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes (also known as Impossible Pumpkin Pie Cupcakes) are individual sized pumpkin pies perfect for pumpkin spice cravings.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling time 20 minutes
Total Time 1 hour

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
  • ⅔ 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