Impossible Pumpkin Pie Cupcakes
photo by Sandy T.
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
-
Dry Things
- 2⁄3 cup all-purpose flour
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 teaspoons pumpkin pie spice
-
Wet Things
- 1 (15 ounce) can pumpkin puree
- 1⁄2 cup sugar
- 1⁄4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3⁄4 cup fat-free evaporated milk
directions
- Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
- In a medium bowl, whisk together all of the dry things.
- 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.
- Fill each muffin cup with approximately 1/3 cup of batter.
- Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
- Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
Love this recipe - easy and quick. To cover the not so pretty top (I did not want to use whipped cream because I was giving these away and wanted them to look finished), I added a sour cream topping baked on after the cupcakes cooled (like a sour cream topping baked on that you see on some cheesecakes). They were baked in foil baking cups to simulate 'pie tins.' So attractive. So tasty. See posted picture. Next time I plan to fill the baking cups higher with pumpkin mix (I used 1/3 of a cup of mix in these baking cups.)
RECIPE SUBMITTED BY
Debbie R.
United States