Impossible Pumpkin Pie Cupcakes Recipe
Table of Contents
Impossible Pumpkin Pie Cupcakes Recipe
Introduction
Did you know that pumpkin puree consumption spikes by over 300% during the fall season? This surge isn’t just for lattes; it’s a testament to our collective craving for warm, spiced desserts. That’s where these Impossible Pumpkin Pie Cupcakes come in, offering a brilliant solution for anyone who can’t decide between a slice of creamy pie and a piece of moist cake. This recipe ingeniously bakes a smooth, spiced pumpkin custard filling right inside a tender cupcake, creating a magical two-in-one treat that’s perfect for your holiday table or cozy autumn gathering. The “impossible” part is the delightful surprise in every bite—no need for layering or filling, the batter separates as it bakes to form its own distinct layers. Let’s dive into how you can create these crowd-pleasing cupcakes that capture the very essence of fall in a perfectly portable, single-serving package.
Ingredients List
Gather these simple ingredients for a dessert that tastes anything but. Using high-quality, room-temperature ingredients ensures a smooth batter and even baking.
- For the Pumpkin Custard Filling:
- 1 cup (245g) pure pumpkin puree – Not pumpkin pie filling. Look for a deep orange color and thick consistency for the richest flavor.
- 1/2 cup (120ml) evaporated milk – This creates a luxuriously creamy, dense custard. Substitution: For a lighter version, use half-and-half or full-fat coconut milk.
- 1 large egg – Acts as the binder for the filling.
- 1/3 cup (65g) granulated sugar – Sweetens the filling without making it overly sweet.
- 1 teaspoon pure vanilla extract – Adds a warm, floral depth.
- 1 teaspoon pumpkin pie spice – The aromatic heart of the recipe. Substitution: Make your own with 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp cloves.
- For the Spiced Cake Batter:
- 1 cup (125g) all-purpose flour – Spooned and leveled for accuracy. Substitution: For a gluten-free version, use a 1:1 gluten-free flour blend.
- 1/2 cup (100g) granulated sugar – For a lightly sweet, tender crumb.
- 2 teaspoons baking powder – The leavening agent that gives the cake its lift.
- 1/2 teaspoon salt – Enhances all the other flavors.
- 1 teaspoon ground cinnamon – Adds a warm, woody spice note.
- 1/2 teaspoon ground ginger – Provides a subtle, peppery kick.
- 1/4 teaspoon ground nutmeg – Offers a sweet, nutty aroma.
- 1/4 teaspoon ground cloves – A powerful spice; a little goes a long way for intense warmth.
- 1/2 cup (120ml) milk – Whole milk is ideal for richness. Substitution: Any plant-based milk like almond or oat works well.
- 1/4 cup (60ml) vegetable oil or melted butter – Oil yields a moister cupcake, butter adds flavor. Choose based on your preference.
- 1 large egg – Provides structure and richness to the cake.
- Optional for serving: Whipped cream and a sprinkle of cinnamon or extra pumpkin pie spice.
Timing
15 minutes
25 minutes
40 minutes
Compared to baking a full pumpkin pie, which can take over an hour of baking plus cooling time, these Impossible Pumpkin Pie Cupcakes are a time-saver. From start to finish in just 40 minutes, you can have a batch of 12 individual desserts ready to go. The active prep time is minimal, making this an excellent last-minute recipe when you need an impressive treat fast.
These Impossible Pumpkin Pie Cupcakes magically form their own custard layer as they bake!
Step-by-Step Instructions
Step 1: Prepare Your Pan and Preheat
First, preheat your oven to 350°F (175°C). This ensures a consistent temperature for even baking. Line a standard 12-cup muffin tin with paper liners. I highly recommend using liners here, as the custard layer can stick slightly to an unlined pan. For extra non-stick insurance, you can give the liners a very light spritz of cooking spray.
Step 2: Make the Pumpkin Custard Filling
In a medium-sized bowl, whisk together the pumpkin puree, evaporated milk, 1 egg, 1/3 cup sugar, vanilla extract, and 1 teaspoon of pumpkin pie spice. Whisk vigorously until the mixture is completely smooth and uniform in color—a beautiful, deep autumn orange. You shouldn’t see any streaks of egg or dry spice. Set this bowl aside while you make the batter. This resting time allows the spices to bloom and meld with the pumpkin.
Step 3: Create the Spiced Cake Batter
In a large mixing bowl, whisk together the dry ingredients: flour, 1/2 cup sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. In a separate bowl or large measuring jug, whisk the wet ingredients: 1/2 cup milk, vegetable oil (or melted butter), and 1 egg until well combined. Create a well in the center of your dry ingredients and pour the wet mixture in. Gently fold everything together with a spatula until just combined. A few small lumps are perfectly fine; overmixing will lead to tough cupcakes. The batter will be thick but pourable.
Step 4: Assemble and Bake
This is where the magic happens. Using a cookie scoop or spoon, divide the spiced cake batter evenly among the 12 prepared muffin cups. You only need to fill each cup about 1/3 to 1/2 full. Now, carefully pour or spoon the pumpkin custard filling evenly over the top of the cake batter in each cup. Do not stir or swirl. The filling will sink through the batter as it bakes, creating the separate layers. Place the muffin tin in the preheated oven and bake for 22-27 minutes. The cupcakes are done when the tops are set, spring back lightly when touched, and a toothpick inserted into the cakey part (not the custard center) comes out clean.
Step 5: Cool and Serve
Remove the tin from the oven and let the cupcakes cool in the pan for 10 minutes. This allows the custard layer to set fully. Then, transfer them to a wire rack to cool completely. As they cool, you’ll notice the distinct layers becoming more defined. Serve at room temperature or slightly warm. For the ultimate experience, top with a dollop of freshly whipped cream and a delicate dusting of cinnamon.
Nutritional Information
The following estimates are for one cupcake (without whipped cream topping), based on a standard 12-cupcake yield.
- Calories: ~180 kcal
- Total Fat: 7g
- Saturated Fat: 1.5g
- Cholesterol: 35mg
- Sodium: 180mg
- Total Carbohydrates: 27g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 3g
Healthier Alternatives
You can easily adapt this recipe to fit various dietary needs without sacrificing the cozy, spiced flavor.
- Reduce Sugar: Cut the granulated sugar in both the filling and batter by 25%, or substitute with a natural sweetener like monk fruit or erythritol using a 1:1 conversion.
- Boost Fiber: Swap half of the all-purpose flour for whole wheat pastry flour or white whole wheat flour. It adds a nutty depth and more fiber.
- Dairy-Free: Use full-fat canned coconut milk in place of both the evaporated milk and the regular milk in the batter. The result is incredibly rich and flavorful.
- Lower Fat: Replace the oil in the batter with an equal amount of unsweetened applesauce. The cupcakes will be slightly denser but still deliciously moist.
Serving Suggestions
- Classic Elegance: A simple swirl of bourbon-spiked whipped cream and a candied pecan on top.
- Ice Cream Affogato: Serve a slightly warm cupcake with a scoop of vanilla bean ice cream and a drizzle of salted caramel sauce.
- Brunch Delight: Pair with a hot cup of chai tea or spiced coffee for the perfect autumn morning treat.
- Holiday Platter: Arrange on a tiered stand alongside other mini desserts like pecan tassies and gingerbread cookies.
Common Mistakes
- Using Pumpkin Pie Filling: This is the #1 error. Pumpkin pie filling contains added sugars and spices. Using it will throw off the flavor and sugar balance of the recipe. Always use 100% pure pumpkin puree.
- Overmixing the Batter: Vigorously beating the cake batter develops gluten, leading to dense, rubbery cupcakes instead of a tender crumb. Fold gently until just combined.
- Overfilling the Liners: Filling the cups more than halfway will cause the batter to overflow during baking as the custard sinks. Stick to 1/3 to 1/2 full for the base layer.
- Underbaking: The custard center should be set, not liquid. If unsure, bake for an additional 2-3 minutes. The toothpick test is your best friend.
