Description
These Impossible Pumpkin Pie Cupcakes deliver the classic flavors of pumpkin pie in a perfectly portioned, moist cupcake form. Featuring warm spices like cinnamon, ginger, cloves, and nutmeg combined with creamy pumpkin and evaporated milk, these cupcakes are easy to make and perfect for fall celebrations or anytime you crave pumpkin dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin
- 1/2 cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
Sweeteners
- 1/2 cup sugar
- 1/4 cup brown sugar, packed
Spices
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Dry Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners to prevent sticking and ensure easy removal.
- Mix Wet Ingredients and Spices: 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 the mixture is smooth and well blended.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the pumpkin mixture. Stir gently but thoroughly until all ingredients are fully incorporated and the batter has a uniform consistency.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about three-quarters full. This helps the cupcakes rise properly without overflowing.
- Bake: Bake the cupcakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool: Allow the cupcakes to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely before serving or frosting as desired.
Notes
- Ensure the canned pumpkin is pure pumpkin and not pumpkin pie filling for best results.
- Adjust baking time slightly depending on your oven; check doneness early to avoid overbaking.
- These cupcakes can be topped with whipped cream or cream cheese frosting for extra indulgence.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
