Impossible Perfect Fall treat! De-lic-ious Pumpkin Pie Cupcakes.
It’s crazy how you blink and summer is over…I relax just a bit when mornings become misty and leaves begin to drop. It’s bitter sweat… no I didn’t misspell that… it is sweat! For me, Fall is a magical time of year, it means more baking, warm fires, endless opportunities for seasonal photos and that sweet spot before the holiday chaos.
Today, Fall is in the air….can you smell pumpkin spice everything yet?
A perfect time to introduce fall blockbuster….just like a apple pie, just like a Guardians of the Galaxy, just like being able to wear a pair of laid-back Levi’s jeans….Impossible pumpkin pie cupcakes.
I know you’re probably surprised to see that picture of cupcakes up there because, as I’ve mentioned before, I usually do not like cupcakes. Personally, I think they’re too typical – Yet, I must say that this recipe is a huge departure from a typical cupcake. It’s one of my most requested recipes each year. I mean, just LOOK at these cupcakes! They’re beautiful, and I promise, they’re very tasty.
They taste just like pumpkin pie filling, but are sturdy enough to eat with your hands. You’ll love these because they’re not overly sweet, and they’re pumpkin-y without being overpowering, plus the batter is crazy easy to make too.
If you love pumpkin pie and are tired of waiting until Thanksgiving these cupcakes are the perfect way to get your fix, but they’re also great to pack up and give as a Thanksgiving take-home gifts.
- ⅔ cup all purpose flour
- 15 oz pumpkin puree
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- ¾ cup evaporated milk
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- Whipped cream
- Line a 12-cup muffin tin with paper or silicone liners.
- Preheat oven to 350 degrees.
- In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
- In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
- Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
- Fill each muffin cup with approximately ⅓ cup of batter.
- Bake for 20 minutes and let cool for 20 minutes.
- Remove cupcakes from pan and chill in the fridge for 30 minutes.
- Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.
FYI: The scent of Pumpkin has been reported to stimulate the attraction of men….so watch out ladies!
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I made these today and they fell in each cupcake has a well. so any ideas what I did wrong? they do taste great they just don’t look great!
Are you certain that you didn’t leave out the baking powder? Other than than, they could have been slightly undercooked & would fall when they cooled. They look amazing; I can’t wait to go get the ingredients & try them~~ Here’s hoping they’re as good as they look!
I saw this recipe on what I believe was the original site. In her post, she said that the cupcakes WILL fall in the middle once taken out of the oven, the way a pumpkin pie does.
I am looking forward to trying these soon! 🙂
Yes,. I’ve made this amazing recipe several times. I’m a seasoned no pun intended Baker. They ALWAYS fall in the middle. It’s just they way they come out regardless. No complaints from me. They taste amazing. I always use foil cupcake holders.
I bake for a living. You either left out the baking powder, under baked them, or over beat them. Only ever mix in flour till incorporated, not a minute longer.
Sounds like they were under cooked
Just made these pumpkin cupcakes and they are delicious. Only problem is they fell in the middle and stuck to the cupcake paper.
Use parchment paper liners, they WILL NOT stick to anything.
Would I be able to make a gluten free one? What would you suggest? Curious as my dad is allergic to everything under the sun it seems.
Cara,
I really wouldn’t know that for sure, but I think that you could use gluten free flour, (maybe Garbanzo bean flour) in the same amount like the all-purpose flour, instead of sugar a few packets of Stevia and some agave……
Let me know how that turned out.
Coconut and seed fours are better for baking desserts than garbanzo bean.
I’m attempting gluten free ones right now, using an all purpose gluten free flour from Bulk Barn! I’ll let you know how it goes. 🙂
Curious how they turned out. I’m dairy and gluten free and wondering if these are going to take more experimenting than I’m willing to do to get right.
Use Cup 4 Cup flour. It’s gluten free and is literally cup for cup to all purpose flour. It’s a superior substitute. You can order it online.
Try coconut flour
I dont recommend using coconut flour as a straight sub. It is an egg hog and has distinctive flavor and texture.
Try replacing the flour with Namaste’s All Purpose Flour Blend. It is GF., Diary Free, Egg Free, Nut Free. I am GF and use it to replace flour in some recipes. Same ratio.
Good Luck….I have been pleasantly surprised that the baked items come out amazing! Whole Foods carries it. You can also find them online.
Rice flour works great. I like it better than all-purpose flour for impossible pies.
Humans have been eating gluten for at least the last 50,000 years, Cara and we’ve been doing OK. Why you people fall for these FAD diets is a mystery to me.
A food allergy is NOT a fad. Talk to a medical professional
Some of us have a serious condition called celiac disease. This disease is very debilitating if you ingest gluten. The patient can have severe gastric distress, fatigue for 5 days after ingestion and bowel cancer if they keep eating gluten.
There are many that are gluten sensitive too!!
I use Better Batter all purpose gluten free flower. We use this 1:1 with all baking. We have tried all the blends, and Better Batter is the best. We buy online in bulk!
David, I only wish it were a fad diet. If you dont have celiac disease, you cannot imagine the pain experienced when you even accidently eat a bite of food containing gluten. I have watched my sister suffer from this for years before she was diagnosed. when she started eating gluten free and really reading labels, the results were immediate. She can now enjoy going out to eat again because she now knows what she needs to avoid. these gluten free recipes are a godsend for her and for me too. i can make her cake for her birthday and if shes coming to my house for dinner, i can accommodate her without a problem. I’m happy to have found a new place to find recipes. I can’t wait to try it|
OMG. Are you serious? Have you ever heard of celiac disease? Not a fad diet….an absolutely necessity to not eat gluten if you are diagnosed with celiac disease! Don’t be so ignorant.
David Lee, food over the past 30 years have made genetic changes that truly effect us. I never dreamt I was allergic to gluten until last year. Allergies are no fun. Do a little reading about current wheat vs the wheat from even 40 years ago. It’s NOT the same. Genetic alterations are good for big food corporations and huge farmers but not good for for people eating it. Please read up before you jump to conclusions that are inaccurate.
This would be true if wheat were left in its original nature-produced state instead “big Farma” getting its hands on it.The wheat crop is no longer the same. I used to eat wheat/bread as a child with no problem. Now as an adult I get rashes. The struggle is real.
Not always a choice I am extremely allergic! I am down for 2 to3 days in debilitating pain if I eat gluten. So not a fad diet
Maybe almond or coconut flour
I make all of the impossible pies recipes from the Bisquick site using gf bisquick. I also use Almond milk or non dairy coffee creamer and Earth Balance Vegan butter to make them gluten and lactose free. Amazing!!!!!!
I wondered if these can be baked in advance and then frozen for about a week? Would texture and taste degrade?
I’m sorry Jade, I didn’t try with this cupcakes that so I can’t tell, but in most cases before, following method do the trick.
Line the bottom of an airtight container with paper towels, line up your freshly baked cupcakes without whipped cream frosting,
then top with another layer of paper towels before sealing with the lid. The paper towels will absorb the extra moisture,
and cupcakes should retain most of their texture and flavor for up to couple of days.
Hope these will be helpful.
whats the difference between puree and the libbys canned stuff i use for my pies?
Sounds yummy! Going to try these for Thanksgiving, if not sooner. LOL
Can melted coconut oil be substituted for the vegetable oil?
yes
I made these cupcakes and although they wetr shper easy to make and taste delicious I couldn’t peel off the cupcake liners. Did I do something wrong?
Same thing happened to me, I couldn’t get the paper off, they taste good but need a fork to get them out.
Patty
Use parchment baking cups. can be found at Walmart and online.
Even though this recipe says to use paper liners, you should not use paper liners. According to a different site with the same recipe:
“Line 12 muffin tins with silicone liners, foil liners sprayed with cooking spray, or just spray the muffin tin 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 cupcake.”
I hope this helps.
I made them using the gold foil-looking liners from the baking section and the pies came out really well. (Especially after they have been in the refrigerator). Delicious pie-cupcakes!
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i have a question please, can you substitute can pumpkin pie filling for the pumpkin puree, i can not wait to make these but i want to be sure before i do. great recipe by the way! love it. thank you.
Hi Denna,
Thank you for kind words.
I made it with homemade pumpkin puree, because i prefer homemade food (usually cheaper than store-bought, easy to make, and definitely healthier…), but you could use canned pumpkin pie filling as well.
Hope these will be helpful.
There’s a big difference between canned pumpkin pie filling and canned pumpkin puree. Never ,NEVER substitute the pie filling for the puree or your recipe won’t work.
I used canned filling and it was still a hit with my guests young and old!
Try using the foil lined cupcake liners by Reynolds for easy removal from the liners.
I made these exactly as recipe said and had to bake them 30 minutes and they were still moist in center. When I took them out of the oven they fell in the center
I made these cupcakes and they didn’t turn out like your picture shows. They fell in the center and we couldn’t get them out of the wrappers.. I didn’t forget the baking powder or baking soda and I checked to see if they were done before taking them out of the oven. I had to cook an extra 10 minutes as they were still liquidy in the center. My temp of my oven is spot-on, so I’m not sure what went wrong… Still, they were yummy.
I made these amazing treats but I used sweet potatos instead of pumpkin (not a pumpkin fan) they were amaze!!!!
Thanks for sharing as I too want to make and am not a fan of pumpkin! Can’t wait to try these now!
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So delicious! Just made these for a party this evening…with maple whiskey whipped cream. Like others, mine fell like pumpkin pie does…but also they don’t look quite as “custardy” in the middle…Still tasty.
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this is awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I bzked these for 24 min and they turned out perfect!!! What a scrumptious thing to make with pumpkin!
I made these cupcakes today , they were pretty awesome . I kept them in the oven about 10 minutes longer because they werent looking too done in the middle after 20 minutes. , and they turned out perfect , they didn’t fall in the middle like some reviews said. The cupcakes tasted just like a pumpkin pie without the crust.. I think what would have made them even better would be to add some sort of gram cracker crust at the bottom to give it the crunch, like in a pie 🙂
I kept reading the middle was falling with people trying to make these cupcakes, but the picture didn’t show a fallen middle cupcake, so I figured there has to be a solution. I believe you got it right! Thanks for your suggestions! When I try this recipe, I will definitely use your suggestions. I like reading through the comments to see who has tried the recipes and for any pointers to make the recipes better. Thanks again!
I’m a male and I cook and this receipe is fantastic, I followed the ingredient list and added double everything and a pinch of extra everything except eggs and I sprayed the paper cups with cooking spray and had no problems. Sorry to brag but mine didn’t fall.
I made these with home made pumpkin puree, refined coconut oil (don’t use the virgin, too strong for this), coconut sugar, and spelt flour (for no gluten). I filled the cups according to recipe on first batch and decided to add more on second batch to make it higher, due to falling in the middle. I also had to cook them additional 7 minutes first batch and 9 minutes second. I topped them with real whipped cream made from whipping cream and sprinkled toasted pecans mixed with a little cinnamon on top of cream. They did not look as nice as picture but tasted pretty good, not sure if I will make these again though.
Caution Sallyz, spelt flour is NOT GLUTEN FREE!
Spelt contains gluten. It may be better for some with wheat issues but not for a gluten free diet.
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These look like a great addition to my thanksgiving dessert menu! We are having a few desserts so I thought it might be a good idea to make these as mini-cupcakes instead of full-size. Do you think that would work? And if so, are there any adjustments that I would need to make in terms of cooking time or anything else? I’m not the most experienced baker, so thank you for the advice!
I made the pumpkin pie cupcakes last month and thet were AMAZING. I LOVED them cold. I will Definitely make them AGAIN!!!!
Thanks for sharing this recipe! I tried it and they turn out amazing! I did some few changes to the recipe based on own my family recipe for pupmkin pie. But thank you very much, I didnt have any issue and we all loved them.
Hi!… Question…
Did you let them sit in the oven any amount of time after the 20min… because I am wondering, the heat in the oven continues to cook them even if it is not on and maybe that is why some have to add more cooking time. I am trying these ou and would hate it if they were overcooked. I am also going to try to add the pie crust to the botttom and garnish with candied pecans!!! SO EXCITED!
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We tried these tonight and had to make them twice and both times they sunk in and fell even after leaving them 15 minutes longer the second time around. They tasted really good, but half the cupcake stuck to the paper. Really wanted to make these for Thanksgiving and still would if I could get them right…suggestions??
I know I lot of people are saying that the middle is falling in on the cupcake and they can’t get the linner off. This reminds me of when I made cheesecake cupcakes. Just let them cool completely, remove linner and the well in cupcake can be filled with cool whip, etc..
I just made these for my family Thanksgiving, (a little early) and they were a hit! They are so easy to make! I just made them without paper liners, and sprayed the muffin tin with Pam. Easy to hold and taste just like a mini pumpkin pie. Definitely holding on to this recipe for dear life!
Loved this recipe. My son couldn’t wait for the 30 minutes in the fridge. He thought they were just okay. When I gave him another after the 30 minutes he LOVED them. So be patient and wait the extra time.
Mine fell a bit too. But once you add the whip cream people are too busy stuffing them into their faces to notice.
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Beware of title. This. recipe. is. impossible!!
I’m out of eggs. What else could I use?
I made these for Thanksgiving instead of our traditional pumpkin pie. Mine also fell in drastically despite following the recipe exactly as written. Also, I had batter left over, even though I used the 1/3 cup for each. Finally, it took much longer than 20 minutes for them to bake. I added an additional 10 minutes if not longer and they were still iffy. Despite all this, they were delicious even if they didn’t look like the picture.
Make sure you use pumpkin puree, not pumpkin pie filling. Also if you use homemade pumpkin puree make sure it is well drained. This can affect the falling in issues.
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Going to try a gluten-free version of these for Christmas. They look fabulous!
I am in Australia and would love to make these muffins but would like to know what spices I can use to make up the pumpkin pie spice mentioned in the above ingredient list as it is not available here .Can anyone help please?
Cinnamon 4TLBS
Nutmeg 4 tsp
Ginger 4 tsp
Allspice 3 tsp
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I made these the other day after reading tons of reviews where people said theirs collapsed a lot after cooling or were mushy in the middle. I made two batches; one using regular all purpose flour and the other using King Arthur’s all purpose gluten free flour. To combat the problem of mushiness or collapsing, I added an extra Tablespoon of flour. The recipe says to fill the cups 1/3 full, which comes out to about one and a half dozen cupcakes. If you only use 12 cups, you will need to increase the baking time. I made 12 from each batch and baked them for 35 minutes. Like a pumpkin pie, they will puff up during baking then fall some as they cool. Neither of mine collapsed in the center and both remained even across the top. I was surprised the gluten free ones settled higher than the ones with regular flour. In a side by side comparison, there was only a very slight difference in texture, but you’d never know it if you had them alone. I actually thought there was more pumpkin pie flavor in the gluten free batch than the other. The centers will not be fluffy like a cupcake, but somewhat creamy like a pie, though firmer. I made these to serve with coffee one morning so I didn’t add any topping. They were the perfect treat to go with it and my friends loved them!
Almost forgot! I also increased the temp to 355.
Hello! I really want to make these for my husbands lunch bucket this fall but every time I refresh the page or such the recipe leaves out the amount of pumpkin puree in its place is an empty blank square. Can anyone help a girl out?
15 ounces of pumpkin pure
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I love this awesome recipe so much I chose it to be my personal fav at this week’s Weekend Potluck party. If you haven’t already, please be sure to stop by and share again today. Enjoy a wonderful weekend. http://thebetterbaker.blogspot.com/2015/09/slow-cooker-cheeseburger-soup-ww-pts.html
There are 2 squares in place of numbers in the recipe. The first is in the ingredient list: how many cups of flour? The second is in step six: how much batter do you fill the cup with? I believe these are both supposed to be the number one, but want to make sure! Thanks 🙂
Saw this recipe and it looked and sounded delish and easy. Since I love pumpkin pie but don’t care much for the crust I decided to try it. I used home made butternut squash puree (I usually use that instead of pumpkin because it’s available year round) they just came out of the oven and yes they fell but look good, can’t wait to try them. Next time I’m going to try it with whole wheat flour and using honey instead of sugar. Thanks for sharing!!!
anyone know if I can replace the evaporated milk to almond milk?
Evaporated milk is much thicker. I might try full fat coconut milk in can instead, and possibly add more flour.
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I made these last night. I used cupcake size pan and not muffin size. I cooked the full 20 minutes. They looked nice in the oven, but they fell. The flavor is just the k, very sweet fir my taste. To get an actual cupcake size you would have to fill the pan 3/4 full.
I can’t have regular flower or sugar so I would substitute the flower with cornmeal flower and sugar with sweet and low wonder if it would taste as good
These are only 116 calories
Yellow cake mix ( you can use gluten free) and the pumpkin – spices of choice -is all you need….
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I have made this 3 times now and the first time they came out like the pictures. Second was a gloppy mess and third was heading for the gloppy mess BUT I had forgotten to let them cool and place them in the fridge. You have to let them cool to finish. They are exactly like pumpkin pie they don’t stay fluffy like cake. Please don’t skip the cooling or fridge time.
Mine turned out great but I am not serving them until tomorrow. Should I keep them refrigerated over night or does it matter?
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I got this little nifty tip from:http://www.everythingpies.com/pie-filling-shrinking/
Hope it helps…!!!
Keep your pie from falling, cracking, and shrinking.
1. Remember hot temperatures cook the crust and low temperatures cook the filling. So put the pie in a hot oven and drop the temperature after 10 to 15 minutes.
2. To slow down the shrinkage or falling of the filling, let the pie cool down in the oven gradually.
When the pie crust is completely cooked and golden, turn off the oven but leave the pie in.
Let it sit in the oven for 10 to 15 minutes in an off-oven. Crack open the oven door, and let the pie cool down slowly for 10 to 20 minutes more.
Now it should be safe to remove the pie.
Why leave the pie in the oven while it is off?
What we are doing is allowing the filling to gain strength as it cools down.
The process of slowly cooling the pie filling allows the starches (thickeners) or custard to build strength and body. This will support the structure of the pie filling as the rising steam in the pie stops its support of the filling.
If this is done correctly, it will minimize the pie filling falling, cracking and shrinking.
Some Do Nots to follow
Do not let the pie filling puff up like a souffle.
Do not let custard based fillings cook until the center is completely set.
Remember low heat will cook the center only. High heat will only cook the crust. We need to be in the middle with the hopes that the crust and filling will complete baking at the same time.
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There are a few things I would tweak with this recipe. I would most definitely fill the cupcake liner at least 3/4 the way full as suggested in one of the comments above. The first batch I followed the instructions precisely and even with using the baking powder, the cupcakes still fell quite a bit and only turned out to be about an inch in height when filling up the liner with 1/3 cup of batter as instructed. The second batch is in the oven and I am baking them for at least 25-30 minutes because the first batch were undercooked at 20 minutes. The smell is amazing and my husband is very happy I have started baking again for the holiday season. We will see how the second batch turns out!
These are scrumptious! I’ve made them a few times now and they’re always a hit.
Insanely good! I cookd for 25 min, in a tin pan without cupcake cups and they turned out perfect.
I made these today & my family loved them!! They did sink in but I just filled it with the whipped cream & no one new. Lol
..on my first try (at altitude, I live at 7,000ft) so far a few have fallen, some are staying plump.. I like what Amanda said in an earlier post “only mix in flour (dry ingredients) until incorporated, not a minute more!” I’ll add a Tbsp more flour next time for the altitude, but nothing else.. they look and smell great, Thx!
they were fabulous. You need to do exactly what you say….cook 20…cool 20 on the counter..cool 30 in the fridge..they fell but they still look fabulous with the whipped cream…they are rich ad super yummy….they fell but flat….so they just look like a baby cupcake…but with a yummy punch!!! Fabulous
I make these every year, but couldn’t find the right bookmark for this page at first. Worried I looked around again, and realized the one I ended up using instead, is the exact same as this one lol. Which I’m happy for, these are freaking delicious!
This recipe has been around a while. I have made them dozens of times and always see comments after the recipe is posted about how the cupcakes “fell”. That is the result that you want! There is too little flour to support the eggs and pumpkin with the texture of a regular cake. There are other recipes if you are wanting a pumpkin cake. But the denseness as it falls while cooling forms the custard center so it mimics a pumpkin pie.
There is little leavening in this recipe which allows it to fall so I have always filled my cupcake pans 3/4 full. It makes 12 regular size cupcakes.
Spray pans well with non stick spray – no liners. Not needed. Cool pan on cooling rack for 20 minutes, then gently loosen the edge and they will slip out.. Store in refrigerator.
My changes after I have made these so many times is to sub 1/2 cup half and half, 1/4 cup cream instead of evaporated milk that I usually don’t have. I add an extra teaspoon of pumpkin pie spice since I like mine more flavorful. And 1/2 cup sugar plus 1/4 cup brown sugar for more flavor depth instead of all regular sugar.
Mine cook perfectly in 20 minutes. Don’t overcook. The tops should be lightly brown and just firm to a light touch. Regular cake testing will not work on these because of the nature of these recipe. I have not yet tried these in my mini muffin pans, but will check for doneness after 12-15 minutes. One of my favorite recipes!