Impossible Pumpkin Pie Cupcakes

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners and lightly spray them with non-stick spray for easy removal.

1. Mix the Wet Ingredients:

• In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Stir in the evaporated milk.

1. Combine the Dry Ingredients:

• In a separate bowl, sift together the flour, pumpkin pie spice, salt, baking powder, and baking soda.

1. Make the Batter:

• Gradually add the dry ingredients to the wet mixture, stirring just until combined. The batter will be thin, resembling a thick pie filling rather than traditional cupcake batter.

1. Fill the Cupcake Liners:

• Divide the batter evenly among the lined muffin cups, filling each about 3/4 full.

1. Bake:

• Bake for 20-25 minutes, or until the centers of the cupcakes are set and a toothpick inserted comes out clean. The cupcakes will look puffed up initially, but they will sink slightly in the center as they cool, creating a denser, pie-like texture.

1. Cool Completely:

• Allow the cupcakes to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. For the best texture, chill them in the refrigerator for at least 1 hour before serving.

1. Serve:

• Top each cupcake with a dollop of whipped cream and a dusting of cinnamon if desired. These cupcakes are delicious when served cold, just like pumpkin pie.

Tips for the Best Impossible Pumpkin Pie Cupcakes:

• Use Pure Pumpkin Puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
• Chill Before Serving: Refrigerating the cupcakes enhances the custard-like texture, making them taste more like pumpkin pie.
• Add a Crust Alternative: If you miss the crust of a traditional pie, sprinkle crushed graham crackers or gingersnaps on top of the batter before baking for a crunchy touch.

Variations to Try:

• Mini Pumpkin Pies: For bite-sized treats, use a mini muffin tin and reduce the baking time to 12-15 minutes.
• Cream Cheese Frosting: For an extra decadent twist, top the cupcakes with a swirl of cream cheese frosting instead of whipped cream.
• Chocolate Chip Pumpkin Pie Cupcakes: Fold in some mini chocolate chips to the batter for a chocolatey twist on the classic.

The Inspiration Behind Impossible Pumpkin Pie Cupcakes:

The concept of “impossible pies” originated with Bisquick in the 1970s, where a single batter would magically transform into a layered pie during baking. These cupcakes follow the same idea, achieving a dense, custardy center similar to pumpkin pie without the need for a separate crust. The result is a unique dessert that combines the nostalgia of pumpkin pie with the fun of cupcakes.

Why You’ll Love This Recipe:

Impossible Pumpkin Pie Cupcakes are a fantastic way to enjoy the flavors of pumpkin pie without the fuss of rolling out a crust. Their custardy texture, combined with warm fall spices, makes them the perfect treat to satisfy your seasonal cravings. Plus, they’re easy to transport and share, making them great for holiday gatherings or anytime you want a cozy dessert.

With just the right amount of spice and sweetness, these cupcakes will quickly become a new fall favorite. Try them out and enjoy a delicious twist on the classic pumpkin pie!