Irresistible Pumpkin Pie Cupcakes

Try a simpler approach to making pumpkin pie this Thanksgiving with these delicious cupcakes. Get all of the flavor in half the time. With pumpkin puree being a main ingredient, use the $1.00 off 2 Carnation Evaporated Milk, 12 oz can when you buy 2 Libby’s 100% pure pumpkin, 15 oz from Red Plum 10/28.

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Irresistible Pumpkin Pie Cupcakes

Impossible Pumpkin Pie Cupcakes

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

Preheat oven to 350 degrees. 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. Makes 12 cupcakes.

Pumpkin Turkey Chili

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54 thoughts on “Irresistible Pumpkin Pie Cupcakes”

  1. Heida Killingsworth says:

    do you use a mixer?

  2. Elizabeth says:

    They are pehnomenal. Everyone absolutly loves them. Real whip cream with a touch of Vanilla is the way to go.

  3. Vickie H says:

    These are delicious! I think it’s important you follow the directions! I used foil for jumbo cupcakes and put 1/3 cup of batter into each cup. I don’t know if it was because the foil was up higher because they were jumbo, but mine did NOT cave in. I left them in the cupcake pans for 20 mins after coming out of the oven. They came out of the foil perfectly and I put in the refrigerator for 30 mins. (although I was tempted to eat them warm!). They taste like pumpkin pie with a little bit of cupcake, just like the name! So easy! Will make again for sure!

  4. Do u use an electric mixer or mix with wooden spoon

  5. Oh my they are heavenly! I made several batches already but I made them in the miniature cupcake holders that I would use for pecan tassies. LESS CALORIES plus for the whip cream I was told to use Ready Whip. Just a little dollop. This is DEFINITELY a keeper. Thank you

  6. Michelle says:

    Tried these out on Monday and they were awesome. I didn’t have pumpkin pie spice so I just used cinnamon and nutmeg. They remind me of pumpkin bread on the bottom/sides and pumpkin pie in the middle/top. Hubby loved them! He’s a big pumpkin fan.

  7. What temperature do you set the oven at? That doesn’t appear in the recipe anywhere.

  8. Bonnie says:

    I made these gluten free and dairy free last night and they turned out delicious. I used almond milk in place of the evaporated milk and used 3 eggs instead of 2. Gluten free flour was the same amount. Needed to increase the cook time by 5 minutes also. This was a nice option to making a pie since making a gluten free pie crust is a struggle for me. Great recipe!

  9. Amanda M. says:

    Would their be any changes for high altitude?

  10. valeria says:

    Question: How long would you bake these if you put them in MINI cupcake tins? 12 minutes or so?

  11. Shannon says:

    You can switch out the pumpkin for canned sweet potatoes, omit the pie spice, and melt some mini marshmallows on top to make sweet potato pie bites instead.

  12. Shannon says:

    My favorite recipe. They are supposed to be flat on top and they are certainly not raw, they are supposed to be the consistency of pie / custard in the middle. They will not look done when they come out, but they are. Just let them sit like it says they will stiffen. I’ve made these at least 10 times, the recipe is correct and delicious. I would NOT sub the evaporated milk for anything, it is very thick and half and half is not at all comparable.

  13. H.M. says:

    I just made these. They are wonderful and sooo easy! Should I keep them in the fridge? Or do I leave them out once they’ve chilled for 30 min?

    • Nichole says:

      Wondering the same thing, store them in the fridge or at room temp after the initial 20 minute fridge chill

  14. janie says:

    these pumpkin pie cupcakes r awful they r raw and they fell as soon as i took them out of the oven and i was taking them to a party tonite :(

  15. Betty Murphy says:

    I just made these cupcakes using 1cup of spelt flour instead of white flour ( since I am not eating wheat)
    They are delicious! I purposely used a little more flour to make them a little less like custard in the middle.
    And Yes to D. Hagerman …. they fall but that just makes more room for the whipped cream. Remember this is more like pumpkin pie than cupcake texture. I made my own pumpkin pie spice from a mixture of cinnamon, cloves, ginger and nutmeg and used what was left after the cupcakes were made to make a mixture of the spices and brown sugar to sprinkle on the whipped cream when serving the dessert.
    This makes a great wheat free (not gluten free) alternative to pumpkin pie.

  16. Joan Sanchez says:

    Are there any adjustments for high altitude? Why can’t I use pumpkin pie filling?

    • zaniacky@hotmail.com says:

      you can use pumkin pie filling, just omit the spices
      . I live in high altitude and the recipe works fine for me without any modifications.

  17. D. Hagerman says:

    Followed the recipe for the impossible pumpkin pie cupcakes. After 20 minutes, according to your recipe, they were fluffy but I thought they needed another 5 minutes. Took them out after 28 & they immediately caved in! After sitting for 20 minutes, according to your recipe, my husband & I tried a couple. They were raw in the middle.
    They are indeed IMPOSSIBLE!
    Waste if ingredients & time.

    • Betty Murphy says:

      I just made these cupcakes using 1cup of spelt flour instead of white flour ( since I am not eating wheat)
      They are delicious! I purposely used a little more flour to make them a little less like custard in the middle.
      And Yes to D. Hagerman …. they fall but that just makes more room for the whipped cream. Remember this is more like pumpkin pie than cupcake texture. I made my own pumpkin pie spice from a mixture of cinnamon, cloves, ginger and nutmeg and used what was left after the cupcakes were made to make a mixture of the spices and brown sugar to sprinkle on the whipped cream when serving the dessert.
      This makes a great wheat free (not gluten free) alternative to pumpkin pie.

  18. Cathy Cathy says:

    whipped cream, not cool whip – no comparison :)

  19. Dee says:

    I make pumpkin pies every year, but I do it from scratch. I cut and cook my own pumpkin. How would you make this recipe with homemade pumpkin mix?

  20. Jannett burns says:

    I have this recipe and it calls for Insta-Bake instead of flour, and it makes it very low cal if you use Splenda instead of sugar. And sugar free fat free cool whip!

  21. I wonder if these would be good with a cream cheese frosting on top instead of cool whip? I’ll have to try this.

  22. Tim says:

    probably the only guy on here ha ha ha. But i LOVE pumkin. and I am a chef. These look so good. Gotta Try it.

  23. AnniePegg says:

    This is the nutritional value per serving based on 12 servings per batch according to my favorite online recipe calculator:

    Calories 158.5

    Total Fat 4.3 g

    Saturated Fat 2.6 g

    Polyunsaturated Fat 0.2 g

    Monounsaturated Fat 0.4 g

    Cholesterol 60.0 mg

    Sodium 146.4 mg

    Potassium 169.3 mg

    Total Carbohydrate 25.5 g

    Dietary Fiber 1.9 g

    Sugars 18.4 g

    Protein 5.7 g

  24. Valerie says:

    I need to eat these!! Now!

  25. sharon bannick says:

    Does this mean there is no shell for the pumpkin pie tarts?

  26. peggy says:

    if I stick a toothpick in one, to test doneness,is it supposed to come out wet or dry?

    • Shannon says:

      It will be wet. They wont look done, they are, just let them sit like it says to they will stiffen. They should be just like biting into pie, creamy almost.

  27. Tiffany says:

    Do you just put regular cool whip on them?

  28. These are delicious and sooo easy to whip up! Thanks for the recipe. This is going to be a new go-to for sure! Healthy…yay or nay?

  29. Carol says:

    Favorite new recipe-they’re delicious!

  30. Karen says:

    Any nutritional info available?

  31. Shirley says:

    Yummy!

  32. April says:

    One of the headings says irresistible pumpkin pie cupcakes and the one right above the recipe says impossible pumpkin pie cupcakes. ;) Looking forward to trying these tonight!

  33. I have these in the oven now. Can’t wait to see how they come out!

  34. harley69d says:

    Same here going have to try them asap

  35. Miss Donna says:

    looks delicious! I must try this soon