Irresistible Pumpkin Pie Cupcakes

Try a simpler approach to making pumpkin pie this fall and Thanksgiving with these delicious cupcakes. Get all of the flavor in half the time.

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.

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125 thoughts on “Irresistible Pumpkin Pie Cupcakes”

Amazing! The kids love it as an after school treat. Followed the recipe exactly as it and I have made it twice already. It’s already way past Fall but still perfect for pumpkin!

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Made these tonight and think they are awesome! I used a mini muffin pan and ended up having enough to make a pan and a half. (About 38 minis) I just used crisco shortening instead of spray in the pan, cooled for 20 mins and they came right out! Very happy with this recipe and will be making again soon! Yummmm……definitely pumpkin pie bites- not cupcakes- but that’s what I was going for! Delish.

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Delicious!!! Made two batches, one with pastry flour and another with gluten free flour. They were a hit. I topped them with whip cream made with a bit of vanilla, sugar and cinnamon, YUM!!!

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I’d like to make a double batch. Can they be frozen after cooked?

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Try this frosting on them
4 oz cream cheese
3/4 plus 1 tbsp heavy cream
1/4 cp sugar
1tsp vanilla delicious!

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I made these today and they are PERFECTLY GOOD. Followed the recipe exactly as printed. Very very yummy!!! Thanks.

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Where can I find pumpkin puree? All I ever see is the filling. Thanks :)

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I’ve made these cupcakes dozens of times (making them again today) so I felt compelled to finally comment about this amazing recipe. They are easy and delicious! Everyone I made them for enjoyed them and asked me to make them again or requested the recipe. Thanks for the awesome recipe!

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If you have ever made a pumpkin pie before, you will notice it all “plumped up” right before it comes out and then it settles, deflates, goes “flat”….YUM!

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I made a gluten free version and replaced flour with bisquick gf pancake/flour mix and it was a real crowd pleaser here. They taste delicious just fresh out of the oven and don’t think they need the whip cream.

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Making this recipe now. Mine had the perfect custard texture at 20 min…but only at the bottom. The top was still raw. I put them back in for another 25 minutes and they seem good now. Flavor is great!

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It’s so delicious I made it right now

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Sorry but I followed this recipe step by step and it came out tasteless. I substituted the whipped cream for cream cheese frosting and it felt like it was the only sweetener for them.

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I’m making the Pumpkin Pie Cupcakes as we speak..I hope they turn out OK, wish me luck.

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I make them without liners and just spray the pan. Run a knife around them and it isn’t a problem to get them out. These are incredible! Not like a traditional cupcake, definitely more of a custard.

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They are easier to remove with paper liners if you spray them first and then add ingredients. I’ve had good luck with this method.

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I used 1/2 cup of skim milk mixed with 1/4 cup of powdered milk instead of the evaporated milk. They turned out great!

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I bake them in the tiny muffin/tart pans for 16 mins. Top with whipped cream and enjoy! Bet you can’t stop at one!

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I made these today & they are delicious!! Filled muffin tins almost full/baked 30 minutes.
Awesome pumpkin pie flavor. I would not call it a cupcake though….its very dense and creamy.

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there is no icing recipe ??

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it would be too much to put icing on them I think. Just add whipped cream on top and it is perfect.

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These were amazing! I accidentally bought condensed milk and used 1/2 cup of that instead of the 3/4 of evaporated and it still was a success. Super easy, too! Thanks :)

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These are so easy to make and taste amazing! I did a dozen regular size cupcakes (baked in 20 min) and 2 giant muffin size cupcakes (baked in 23 min) from 1 batch of batter. The outside crust is more of a cupcake texture and the inside is pure pumpkin pie filling bliss :)

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I made these, mainly because my son loves carbs and I struggle to get fruits, vegetables, and protein into him. I thought this might be a dessert item that would do the trick. I didn’t have evaporated milk, so I used fat free maple Greek yogurt, which worked well. These are very yummy and creamy in the middle, although if you are expecting a pumpkin bread type consistency they are not the baked good for you.

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These cupcakes were amazing!! They were like eating mini pumpkin pies!! I did however omit the brown sugar and still the cupcakes were plenty sweet. Thank you for this recipe!!

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These were disgusting.

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does anyone know the breakdown for w.w.?

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These were amazing! They’re not supposed to be a cakey like a cupcake, they’re supposed be pie-like in the middle (hence the name “pumpkin PIE cupcakes”), just look at the picture! They turn out perfectly if you just follow the instructions. Im a huge pumpkin pie lover and absolutely loved the recipe, thank you for sharing!

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I loved them too!!! Not sure why the negative reviews because they were like eating mini pumpkin pie’s!!!

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O!M!G! I am SO making these!

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Everyone loved these….I think some of the comments of those that didn’t like them was because they were expecting a cupcake texture. They are more like a mini pumpkin pie and they are suppose to be stored in the refrigerator….I believe it says that too. Gonna make them again this weekend as requested by my kids…..Love em.

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These were terrible! They were uncooked even after extra time. I threw them out! What a waste of money. I keep thinking the problem is too much liquid for that amount of dry ingredients!

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You’re a waste of life.

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OUCH! That’s harsh.

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They are pumpkin pie cupcakes- they are not supposed to be like a cupcake in the middle- they are supposed to be like pumpkin pie. The waste was throwing them away! I personally don’t like pumpkin pie for that reason (the custard- like consistency), but I would know that was what to expect from the name- still there are pictures for those who need reassurance.

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Made these this afternoon. My looked just like the picture. I made 12, there are 3 of us in the house. I ate 1 1/2. My husband ate 1 1/2. My son ate some. There are only 4 left. How many did my son eat??? 😉 Will make these again.

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From picture I expected them to be more of a pie consistence that cupcake. I just think name is deceiving. You make in cupcake pan but really more of a crustless pumpkin pie. PERFECT! I did not want a cakey texture!

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I just made these. They did fall, but I’m not upset by it like others. Mine made 16 instead of 12. I baked mine for about 30 minutes until the toothpick was mostly clean. They are not posed to be an actual cupcake consistency. They are more like a pie consistency. I had one before I put them in the fridge and I think it tasted delicious. I plan to keep mine in the fridge, just like I would a pie. I’m going to top with whip cream and I bet they will be even more yummy! :)

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never so disappointed in a recipe such as this.Took more than 20 min to bake.rose and when removed from the oven flattened out like a pancake.much too doughy.Would not
recommend spending time and money on the ingredients.

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Cannot wait to try. My son has a birthday coming up soon & he’s the one who sent me this recipe. So I guess I’d better get baking

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Just wondering if you or anyone you know has tried to make this receipe diabetic friendly? Substitute the regular white and brown sugar for white and brown Splenda sugar? My Hubby is a diabetic and I try to make his treats as diabetic friendly as possible.
Regards
Wendy from Ontario Canada

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What if you use unsweetened applesauce instead of sugar? I use it in pretty well everything that calls for sugar. then I will toss in a couple of packs of splenda. The small inividual packets. Good luck

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How many carbs are in each muffin?

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I can’t digest milk. Is there a substitute for the evaporated milk? Would almond milk work? It’s just not as thick?

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Lactose intolerant milk works fine.. or use the evaporated and have him take beano before he eats them

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I’m lactose intolerant and I use lactaid.. Dairy(lactose) enzymes. It comes in different names in different countries.. But works well

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I’ve been making pumpkin pie for YEARS—the recipe on the Libby’s can—with soymilk instead of evaporated milk, just a one to one subsitution. Works perfectly. I’m certain other milks, almond and rice, would also work.

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I think a person could substitute nondairy liquid coffee creamer for milk

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Anyone know pps value?

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yummy looks good

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I made these today according to the recipe but I made them gluten-free. I made the following modifications: I replaced the regular flower with Bob’ Red Mill all purpose gluten-free flour and added 3/4 tsp. of xanthum gum, and of course I added just a hint more of cloves because I love them! I must say they are AMAZING! Thank you so much for your recipe.

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I decided to make mini muffins after reading comments that they might not cook through as regular cupcakes. I filled the mini muffins almost to the top and it made 35. This way the kiddos can have a small one and the adults can have multiple :) I used a tad more flour based on comments to help hold it together. I cooked the exact same time and they came out great. They did fall flat after cooling on the stove, but they still look pretty good. Haven’t eaten one yet (will power) but I’ll report back after I do :)

BTW I found this recipe here : http://58daydreams.com/2013/10/08/pumpkin-pie-cupcakes-ohhh-yeah It’s been going all around FB and I saw multiple friends post it. It seems that person just copy / pasted your recipe and pic. I don’t know if hits are a priority to you on this blog, but I know it would bug me so thought I’d share.

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The link from the person who shared this recipe (referred to in precious comment) posted a link that brought me here. Referencing the original poster of the recipe and giving credit. Just thought it was germaine to the conversation.
The cupcakes look fabulous! Can’t wait to try them!

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Nice use of the word “germaine!”

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Delicious! Needs a sweeter whipped cream topping.

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These taste alright, as long as you can get past the strange consistency of them. Followed the direction exactly as printed and after 25 minutes in the oven, mine looked and tasted a bit raw and I only filled the cups 1/3 of the way full. They deflate significantly, as well. I think these would be stored best in the fridge, I left mine out just as I would any pumpkin pie and now they’re very mushy and don’t taste quite as good. I agree that these would probably work better either with more flour or in mini pie crusts as they just fall apart when you try to eat them like a cupcake.

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Just made these at the request of my mom and they leave a lot to be desired. Sorry, but the pictures are quite misleading as to how these “cupcakes” are going to turn out. The recipe doesn’t call for enough flour to actually make a true cupcake (cake-like, firm, and holds shape); the result is more like mini pumpkin pie/souffles. They’re not stable enough to hold their shape which is why I’ve noticed A LOT of comments mentioning they deflated. If anything either increase the amount of flour and decrease the eggs and milk to make a true pumpkin cupcake, to give stability and more cake-like texture.

These would do very well as a mini-pumpkin pie in a pie shell/crust, but as a cupcake…a little more work fine tuning the recipe is needed. It needs a better balance of wet to dry ingredients.

*Note: followed the recipe precisely.

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Hence the name pumpkin PIE cupcakes

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Or pumpkin pie CUPCAKES. Perhaps they would be better named mini pumpkin pies.

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I had the exact same experience,Thank you for being honest.I was blaming myself for the disaster.Also,I substituded sugar with splenda.

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This is how they’re supposed to turn out.

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I made these and everyone loved them, will definitely make them again!

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Made these and didn’t care for them at all. Sorry

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Nancy, chill.

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Are they supposed to rise at all ?

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do you use a mixer?

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

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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!

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Do u use an electric mixer or mix with wooden spoon

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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

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How long did you bake the mini ones?

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I just made them in my Pampered Chef mini muffin pan this morning. Mine cooked for 20 min or so. I just kept an eye (and a nose 😉 ) out for them and pulled them out when I could put a knife in and it came out clean.

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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.

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

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It says “preheat oven to 350″ in the recipe.

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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!

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Why did you add an extra egg? My daughter eats GF and I am always looking for new treats but still trying to understand the substitute stuff and reasons for it.

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Would their be any changes for high altitude?

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

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I’d love to know this as well! I plan on trying tonight. I’ll post my cook time if they turn out well!

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Tried the mini cupcake tins tonight…12-13 minutes was perfect!

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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.

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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.

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Did you use “evaporated” or “condensed” milk? In my experience cooking and baking with evaporated milk, I have never found it to be thick. Thanks!

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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?

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

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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 :(

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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.

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Spelt is wheat. Just a different species of wheat.

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

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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.

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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.

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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.

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whipped cream, not cool whip – no comparison :)

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FYI. you can add 2 teas of real vanilla bean extract to cool whip….. wow …. its amazing instead of using the real whip cream.

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cool whip is pure hydrogenated oil – very unhealthy!

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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?

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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!

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

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I was wondering the same thing…

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I was just wondering the same thing.

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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.

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I baked these today, they are good but they don’t look like this pic. They kinda fall when they cool.

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More room for frosting? 😉

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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

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I like to know this information when making recipes.

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Do you have to serve them right away, or can they be made ahead?

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thank you Peggy for the NUTRITIONAL INFO—what is the name of the site for ‘favorite online calculator?’

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OH I would like this info as well! I count carbs as I am diabetic and some recipes do not have nutritional info. Thanks, Peggy!

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I need to eat these!! Now!

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

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

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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.

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Do you just put regular cool whip on them?

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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?

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Nay

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Depends on your definition of healthy based on your dietary needs. I prefer nothing artificial, chemicals or soybean products. So with real whipped cream for the topping, natural or organic ingredients, this is great for me.

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Favorite new recipe-they’re delicious!

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Any nutritional info available?

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Yummy!

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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!

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

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Same here going have to try them asap

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looks delicious! I must try this soon

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