Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Impossible Pumpkin Pie Cupcakes Recipe
    Lost? Site Map

    Impossible Pumpkin Pie Cupcakes

    Impossible Pumpkin Pie Cupcakes. Photo by Debbie R.

    1/1 Photo of Impossible Pumpkin Pie Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Debbie R.'s Note:

    This recipe is from bakingbites.com, 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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Dry Things

    Wet Things

    Directions:

    1. 1
      Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
    2. 2
      In a medium bowl, whisk together all of the dry things.
    3. 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. 4
      Fill each muffin cup with approximately 1/3 cup of batter.
    5. 5
      Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
    6. 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.

    Ratings & Reviews:

    • on November 27, 2009

      55

      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 Pumpkin Pie Spice for the pumpkin pie spice.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Impossible Pumpkin Pie Cupcakes

    Serving Size: 1 (80 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 110.8
     
    Calories from Fat 9
    11%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 35.8 mg
    11%
    Sodium 114.7 mg
    4%
    Total Carbohydrate 22.5 g
    7%
    Dietary Fiber 0.4 g
    1%
    Sugars 15.1 g
    60%
    Protein 3.3 g
    6%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites