Impossible Pumpkin Pie Cupcakes

Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.

Impossible pumpkin pie cupcakes. Fill each muffin cup with 13 cup of the mixture. With nutmeg cinnamon and of course pumpkin and topped with whipped cream. Remove cupcakes from pan and chill in the fridge for 30 minutes.

Impossible Pumpkin Pie Cupcakes Recipe is so easy yet so tasty using pumpkin puree sugar brown sugar eggs vanilla extract evaporated milk flour and pumpkin pie spice mixed and placed in muffing tin and baked then topped with whipping cream using this cupcake recipe. Bake for 25 minutes. Whipped cream topping is a classic favorite but a meringue streusel or pecan praline would also make a delicious topping.

Add the flour pumpkin spice salt baking powder and baking soda to the mixture. You could also drizzle chocolate sauce over the top or serve with a scoop of pumpkin ice cream. Pour filling into the prepared cupcake pan filling each muffin cup ⅔ full.

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. Preheat oven to 350 degrees.

Fill each muffin cup with 13 cup of the mixture. In a bowl whisk together flour baking powder baking soda salt and pumpkin pie spice. Ad This pumpkin cake recipe is easy and will get you in the spirit this fall.

Theyre a fun twist on traditional pumpkin pie and still have the cust. In a bowl whisk together flour baking powder baking soda salt and pumpkin pie spice. Pumpkin pie lovers these Impossible Pumpkin Pie Cupcakes are a must-try for you this fall.