Impossible Pumpkin Pie Cupcakes Recipe

1      Reviews by:    Jill Summer   Impossible Pumpkin Pie Cupcakes Recipe is so easy yet so tasty using pumpkin puree, sugar, brown sugar, eggs, vanilla extract, evaporated milk, flour and pumpkin pie spice mixed and placed in muffing tin and baked then topped with whipping cream. Food Category:    Cakes and Tortes Cuisine Origin:    Midwestern    Servings:12 Nutrition facts:228 calories8.2 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   50 Minutes Total Time:   1 Hour 5 Minutes

INGREDIENTS

• 1 15 oz can pumpkin puree
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup evaporated milk
• 2/3 cup all purpose flour
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda

DIRECTIONS

• Preheat oven to 350°F. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
• Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture.
• Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.

HOME