Name: Impossible Pumpkin Pie Cupcakes
Prep time: 10 min
Cook time: PT-485574H46M31S
Total time: PT-485574H46M31S
Cuisine: American
Ingredients: 1 cup canned pumpkin; 1/2 cup evaporated milk; 2 large eggs; 1/2 cup sugar; 1/4 cup brown sugar, packed; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract

These Impossible Pumpkin Pie Cupcakes are the perfect fall treat, blending the comforting flavors of pumpkin pie with the light and fluffy texture of a cupcake. They’re wonderfully spiced, creamy, and incredibly easy to make. Whether you’re celebrating the season or just in the mood for something sweet, these cupcakes are sure to be a hit!

Why You’ll Love This Recipe

What’s not to love about pumpkin pie in cupcake form? I absolutely adore how simple this recipe is while still delivering big on flavor. The cupcakes have the classic pumpkin pie spices—cinnamon, ginger, cloves, and nutmeg—that fill my kitchen with a warm, inviting aroma as they bake. The best part? These little treats have the creaminess of pumpkin pie, but they’re much easier to handle and enjoy. Plus, they bake up so quickly, making them perfect for gatherings or cozying up at home.

Ingredients

1 cup canned pumpkin

1/2 cup evaporated milk

2 large eggs

1/2 cup sugar

1/4 cup brown sugar, packed

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.

In a large bowl, combine the canned pumpkin, evaporated milk, eggs, sugar, brown sugar, and all the spices (cinnamon, ginger, cloves, and nutmeg). Whisk everything together until smooth.

Add the flour, baking powder, and salt into the mixture. Stir well until fully incorporated.

Spoon the batter evenly into the cupcake liners, filling each one about three-quarters of the way.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 25-30 minutes

Total Time: 35-40 minutes

Servings: 12 cupcakes

Variations

If I’m feeling adventurous, I like to switch things up by adding a handful of chocolate chips to the batter for a fun twist. I’ve also tried topping them with a dollop of whipped cream or a sprinkle of crushed pecans, which gives them a little extra crunch and richness. You could even experiment with other spices, like cardamom or allspice, to create a unique flavor profile. The options are endless!

Storage/Reheating

These Impossible Pumpkin Pie Cupcakes stay fresh for about 2-3 days when stored in an airtight container at room temperature. If I want to keep them for longer, I can pop them in the fridge for up to a week. To reheat, I simply microwave them for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes. They’re just as delicious when warmed up!

Related Recipes:

Chocolate Peanut Butter Cupcakes

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin puree in place of canned pumpkin. Just make sure to cook and puree the pumpkin beforehand to get the right consistency.

Can I make these cupcakes gluten-free?

I’ve successfully swapped the all-purpose flour for a gluten-free flour blend in this recipe, and it works perfectly! Just be sure to choose a high-quality gluten-free flour blend that can be substituted 1:1.

Can I freeze these cupcakes?

Yes! I freeze them all the time. Just make sure they’re completely cooled before wrapping them tightly in plastic wrap and storing them in a freezer-safe bag. They can last up to 3 months in the freezer. To thaw, I simply leave them on the counter for an hour or microwave them for a few seconds.

How do I make these cupcakes extra moist?

The secret to keeping these cupcakes moist is the combination of canned pumpkin and evaporated milk. It creates the perfect balance of moisture and richness. Also, be careful not to overbake them. I always check with a toothpick around 25 minutes to make sure I don’t overdo it.

Can I add frosting to these cupcakes?

Absolutely! While they’re delicious on their own, I love topping them with a dollop of cream cheese frosting or whipped cream for a little extra indulgence. The tangy frosting complements the spices in the cupcakes perfectly.

Conclusion

These Impossible Pumpkin Pie Cupcakes are a must-try for anyone who loves pumpkin pie but wants a fun, easy-to-make twist on the classic. With just the right amount of spice, sweetness, and creamy texture, they’re perfect for any occasion, from cozy fall evenings to holiday get-togethers. I hope you enjoy them as much as I do!

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