Print

Impossible Pumpkin Pie Cupcakes: Delight Your Taste Buds!

Print Recipe

Delicious and easy-to-make Impossible Pumpkin Pie Cupcakes that combine the flavors of pumpkin pie with the convenience of cupcakes.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup milk (any type)
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 3 large eggs
  • whipped cream (for topping)
  • ground cinnamon (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
  2. In a large bowl, whisk together the pumpkin puree, milk, and vegetable oil until combined.
  3. Gradually mix in the sugar, then add the eggs one at a time, whisking well after each addition.
  4. In another bowl, stir together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Slowly add the dry mixture to the wet ingredients, stirring until just combined. Lumps are okay.
  6. Pour the batter evenly into each cupcake liner, filling them about 2/3 of the way full.
  7. Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
  8. Allow the cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  9. Top with whipped cream and a sprinkle of cinnamon just before serving.

Notes

  • These cupcakes can be stored in an airtight container for up to 3 days.
  • Feel free to adjust the spices according to your taste.
  • For a dairy-free version, use plant-based milk and whipped cream.

Nutrition

Keywords: Impossible Pumpkin Pie Cupcakes, pumpkin cupcakes, fall desserts, easy cupcake recipe

Find it online: https://excelitehost.com/impossible-pumpkin-pie-cupcakes-recipe/