Yes, I know, this time of year pumpkin is everywhere, and maybe some people think that it is overdone. Just FYI, I am not one of those people, I love pumpkin just about anyway it can be prepared..except in drink form (y’all know which famous one I’m talking about) and yes I’m sure this is sacrilege to some people but seriously, eww…anyways, it is has been especially Fall-ish and beautiful in my neck of the woods this last week and I was craving some pumpkin deliciousness like whoa, sooo I decided to give these a whirl.
I have seen these Impossible Pumpkin Pie Cupcakes floating around on Pinterest for months and finally decided I would try them out. I am thrilled at how these turned out.
Not only were these super simple to throw together but almost fool proof, they baked up perfectly into mini pumpkin pies with a wonderful custard texture in the middle.
Also, the incredible pumpkin cinnamon smell wafting through the house, mmmm.
I also decided to get fancy and top them with my absolute most favorite whipped frosting which I first saw on The Pioneer Woman. I thought it was the strangest recipe ever for frosting, but y’all, it is amazing.
It has the texture and flavor of homemade whipped cream, but so much more stable, and perfect for piping on cupcakes, pies, straight into your mouth, cakes..you get the idea.
If you’re in the mood to get your pumpkin on like I was, definitely give these a try.
- FOR THE CUPCAKES
- 1-15 Ounce Can of Pumpkin Puree
- 1/2 Cup Sugar
- 1/4 Cup Brown Sugar
- 2 Large Eggs
- 1 Teaspoon of Vanilla Extract
- 3/4 Cup of Evaporated Milk
- 2/3 Cup of All Purpose Flour
- 2 Teaspoons of Cinnamon
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- ***2 Teaspoons of Pumpkin Pie Spice can be substituted for the cinnamon
- FOR THE FROSTING
- 5 Tablespoons of All Purpose Flour
- 1 Cup of Milk
- 2 Sticks (1 Cup) of Room Temperature Butter
- 1 Cup of Sugar
- 1 Teaspoon of Vanilla Extract
- Preheat the oven to 350 degrees F.
- Spray 12 cup muffin tin with Baker's spray (using cupcake liners is too messy)
- With a handheld or stand mixer with paddle attachment mix the pumpkin puree, sugar, brown sugar, vanilla extract, eggs and evaporated milk until well incorporated.
- Add flour, cinnamon (or pumpkin pie spice), salt, baking powder and baking soda.
- Fill each muffin tin close to the top (they rise but will collapse down)
- Bake for 20 minutes and let cool for another 20 minutes before removing them from the pan to chill in the fridge for 30 more minutes.
- In a small saucepan on medium heat, whisk flour and milk together stirring constantly until it thickens to the consistency of thin mashed potatoes.
- Remove from heat and stir in the vanilla extract.
- While the mixture is cooling, cream the butter and sugar until light and fluffy.
- Add flour/milk mixture into the butter and sugar and start mixing. Scrape down the sides of the bowl and keep whipping. Remember, it is not done until it looks like whipped cream.
- The butter has to be brought to room temperature by sitting out, do not attempt to heat it.
- The flour milk mixture has to be completely cool for the frosting to work.
- This recipe doubles perfectly, and these things will go fast, so I would suggest doing so (I mean that in the least bossy way possible) π
Michel van der Linden says
First time I ever had -anything- pumpkin-flavored. I had no idea what to expect, but these pumpkin pie cupcakes were just delicious. The texture is just right, and unlike most cupcakes that have a lot of air (or light filling), these do fill up nicely as a regular snack. Problem is; they taste like more! As far as “cheat days” go, these babies are great for that!
I really recommend anyone trying out this recipe π
~Michel~
Holly says
Thanks!!! so glad these were the first pumpkin flavored things you’ve had, they are definitely addictive π