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Impossible Pumpkin Pie Cupcakes

These delightful cupcakes combine creamy pumpkin filling and a tender cake-like crust in a charming handheld form, perfect for fall festivities.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Pumpkin Cupcake Base
  • 1 can 15 ounces of pumpkin puree You can use fresh pumpkin for a richer flavor.
  • 1 cup milk
  • 1 cup granulated sugar
  • ½ cup butter, melted
  • 1 teaspoon vanilla extract
  • 3 pieces eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
Optional Toppings
  • to taste whipped cream
  • to taste cinnamon
  • to taste candied pecans

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the pumpkin puree, milk, melted butter, vanilla extract, and eggs until thoroughly combined.
  3. In another bowl, whisk together the sugar, flour, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently to combine all ingredients without overmixing.
  5. Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.
Baking
  1. Place the muffin tin in the preheated oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove the cupcakes from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack.
  3. Top with whipped cream or your choice of toppings when cooled.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for about a week. For longer storage, freeze in a bag for up to 3 months.