Oh, the joy of pumpkin flavors! There’s something magical about the way pumpkin spices fill the air, wrapping you in a warm hug of comfort. I remember the first time I decided to experiment with pumpkin pie cupcakes—my kitchen was a delightful mess, but the results were absolutely worth it! These impossible pumpkin pie cupcakes are not only delicious but also capture that beloved pumpkin pie essence in a fun, portable form. The creamy filling and fragrant spices will have your friends and family asking for seconds. Trust me, once you try these, they’ll become a fall favorite that you’ll want to make again and again!

Ingredients List

Here’s what you’ll need to whip up these delightful impossible pumpkin pie cupcakes. Gather these ingredients and get ready for a cozy baking adventure!

• 1 cup pumpkin puree – Make sure it’s pure pumpkin, not pumpkin pie filling!
• 1 cup sugar – Regular granulated sugar will do the trick.
• 1/2 cup brown sugar – This adds a lovely depth of flavor.
• 1 cup all-purpose flour – For that perfect cupcake texture.
• 1/2 cup milk – Any milk works, but I love using whole milk for creaminess!
• 1/2 cup vegetable oil – This keeps the cupcakes moist and tender.
• 2 large eggs – These help bind everything together.
• 1 tsp vanilla extract – Adds a hint of sweetness and warmth.
• 1 tsp baking powder – For that perfect rise!
• 1/2 tsp baking soda – This works with the acids in the pumpkin for extra fluffiness.
• 1/2 tsp salt – Balances out the sweetness.
• 1 tsp ground cinnamon – The quintessential pumpkin spice flavor!
• 1/2 tsp ground nutmeg – Gives that warm, aromatic kick.
• 1/4 tsp ground ginger – A little zing to brighten up the flavor.

Once you have all these delicious ingredients ready, you’re one step closer to enjoying these scrumptious cupcakes!

How to Prepare Instructions

Preheat and Mix

Let’s get started on these impossible pumpkin pie cupcakes! First, preheat your oven to 350°F (175°C). This is key to ensuring they bake evenly. While that’s warming up, grab a large mixing bowl and combine the pumpkin puree, sugar, and brown sugar. Stir them together until it’s all nice and smooth. The smell of pumpkin and sweetness mingling together is just heavenly!

Combine Ingredients

Next, add in the flour, milk, vegetable oil, eggs, and vanilla extract to your pumpkin mixture. Mix everything together until it’s well combined. In a separate bowl, whisk together the baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step is crucial because it ensures your spices are evenly distributed. Now, gently fold these dry ingredients into the wet mixture. Don’t overmix—just stir until everything is combined and you have a lovely, smooth batter.

Fill and Bake

Now it’s time to fill those cupcake liners! Use a scoop or ladle to fill each liner about two-thirds full with the batter. This allows room for them to rise without overflowing. Pop them into your preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Keep an eye on them, as every oven can be a little different!

Cooling and Serving

Once they’re baked to perfection, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This step helps them set and makes sure they don’t stick to the liners. When you’re ready to serve, feel free to top them with a dollop of whipped cream for that extra indulgence. Trust me, your friends and family will adore these little bites of fall bliss!

Why You’ll Love This Recipe

These impossible pumpkin pie cupcakes are truly a delight for both the eyes and the taste buds! Here’s why you’ll absolutely love making them:

• They capture the classic flavors of pumpkin pie in a fun cupcake form.
• Quick and easy to prepare—perfect for busy days!
• Moist and tender texture that will have everyone asking for the recipe.
• Festive and perfect for fall gatherings or holiday celebrations.
• Versatile—top with whipped cream, caramel drizzle, or even a sprinkle of nuts!

Tips for Success

To ensure your impossible pumpkin pie cupcakes turn out perfectly, here are some handy tips! First, make sure your pumpkin puree is fresh; it makes a world of difference in flavor. If you’re out of eggs or want a vegan version, you can substitute each egg with 1/4 cup of unsweetened applesauce. Just remember, the batter shouldn’t be overmixed—gently fold until combined for the lightest texture. Also, if you like a little crunch, consider adding chopped pecans or walnuts to the batter. And don’t skip the cooling step; letting them cool completely helps maintain their shape and flavor. Happy baking!

Storage & Reheating Instructions

Once you’ve enjoyed your impossible pumpkin pie cupcakes, you might have a few left over (though I doubt it!). To store them, place the cupcakes in an airtight container and keep them at room temperature for up to 2 days. If you want to extend their life, pop them in the fridge where they’ll stay fresh for about a week. For longer storage, you can freeze them! Just wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag. They’ll be good for up to 2 months. When you’re ready to enjoy them again, thaw them in the fridge overnight. No need to reheat—just dig in and savor that pumpkin goodness!

Nutritional Information

Here’s an estimated breakdown of the nutritional values for each of these delightful impossible pumpkin pie cupcakes. Each cupcake packs about 180 calories, with 7g of fat, 2g of protein, and 25g of carbohydrates. You’ll also find around 15g of sugar and 150mg of sodium per cupcake. Keep in mind that these values can vary slightly depending on your specific ingredients, but they give you a good idea of the deliciousness you’re indulging in!

FAQ Section

Got questions about these impossible pumpkin pie cupcakes? Don’t worry, I’ve got you covered! Here are some common queries I’ve come across:

Can I use pumpkin pie filling instead of pumpkin puree?
I recommend sticking with plain pumpkin puree for the best flavor and texture. Pumpkin pie filling has added spices and sugars that can throw off the balance in this recipe.

How do I know when the cupcakes are done?
A toothpick inserted into the center should come out clean or with just a few moist crumbs. Keep an eye on them, as ovens can vary!

Can I make these cupcakes ahead of time?
Absolutely! You can bake them a day or two in advance. Just store them in an airtight container at room temperature or refrigerate for longer freshness.

What’s the best way to top these cupcakes?
I love a simple dollop of whipped cream, but you could also drizzle some caramel or sprinkle with nuts for added texture. Get creative!

Can I make these cupcakes gluten-free?
Yes! Just swap out the all-purpose flour for a good gluten-free blend, and they should turn out wonderfully!

Impossible Pumpkin Pie Cupcakes: 5 Reasons You’ll Adore Them

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• Author: Julia marin
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

Delicious pumpkin pie cupcakes with a creamy filling.

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Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 1 cup sugar
• 1/2 cup brown sugar
• 1 cup all-purpose flour
• 1/2 cup milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix pumpkin puree, sugar, and brown sugar.
3. Add flour, milk, oil, eggs, and vanilla extract. Mix well.
4. In another bowl, combine baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
5. Combine dry ingredients with wet ingredients. Stir until smooth.
6. Fill cupcake liners 2/3 full with batter.
7. Bake for 20-25 minutes or until a toothpick comes out clean.
8. Let cupcakes cool before serving.

Notes

• Store cupcakes in an airtight container.
• They can be frozen for later use.
• Top with whipped cream if desired.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 180
• Sugar: 15g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: impossible pumpkin pie cupcakes