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Impossible Pumpkin Pie Cupcakes – Easy Recipes for Fall

These Impossible Pumpkin Pie Cupcakes are the perfect fall treat. All the flavor of pie in a handheld cupcake form!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Desserts
Cuisine: American
Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner
Servings: 12 cupcakes
Author: Betty

Ingredients

  • 1/2 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1 teaspoon vanilla extract
  • 3/4 cup evaporated milk
  • Whipped cream or Cool Whip, for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, salt, baking powder, and baking soda.
  3. Add eggs, pumpkin puree, vanilla extract, and evaporated milk. Whisk until smooth and well combined.
  4. Fill cupcake liners about 2/3 full with the batter.
  5. Bake for 20 minutes. Let cool in the pan for 20 minutes, then transfer to the refrigerator to chill for at least 30 minutes.
  6. Top with whipped cream or Cool Whip before serving. Enjoy chilled.