Description
These Impossible Pumpkin Pie Cupcakes are a fall-inspired treat that combines the flavors of pumpkin pie with the texture of a cupcake. They are spiced with cinnamon, ginger, cloves, and nutmeg, and have a creamy, pumpkin-filled interior that is sure to delight.
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
Instructions
- 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.
Notes
If you want to add some chocolate chips, they work well in this recipe for a fun twist.
Top with whipped cream or crushed pecans for added richness and texture.
Experiment with different spices like cardamom or allspice to create a unique flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 22g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
