Description
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
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a large bowl, whisk together the pumpkin puree, milk, and vegetable oil until combined.
- Gradually mix in the sugar, then add the eggs one at a time, whisking well after each addition.
- In another bowl, stir together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Slowly add the dry mixture to the wet ingredients, stirring until just combined. Lumps are okay.
- Pour the batter evenly into each cupcake liner, filling them about 2/3 of the way full.
- Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Impossible Pumpkin Pie Cupcakes, pumpkin cupcakes, fall desserts, easy cupcake recipe