Impossible Pumpkin Pie Cupcakes

READY IN: 35mins
Recipe by Debbie R.

This recipe is from, an incredible baking site. Everyone who likes to bake--or even likes to looked at pictures of baked food--needs to be there. In the original recipe, it calls for half-and-half or evaporated milk. I have put in nonfat evaporated milk so that I can get a calorie count per cupcake. I will probably increase the spice next time. The sweetness is perfect, not cloying like too many recipes.

Top Review by um-um-good

i loved these! They are like miniature pumpkin pies w/o the crust. They are super moist. They do look a little scary after they're cooked; but, once they're topped w/ whip cream, they look impressive. Thanks for a quick, simple alternative to making a pie. I used recipe #37298 for the pumpkin pie spice.

Ingredients Nutrition


  1. Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
  2. In a medium bowl, whisk together all of the dry things.
  3. In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
  4. Fill each muffin cup with approximately 1/3 cup of batter.
  5. Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
  6. Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.

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