Impossible Pumpkin Pie Cupcakes

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. 

Totally ate 5 of these on my cheat day 🙂

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. 

Flour/Milk mixture before heating it

See the thin mashed potato texture?

 If you’re in the mood to get your pumpkin on like I was, definitely give these a try.  

Impossible Pumpkin Pie Cupcakes

2014-10-26 19:49:56

Yields 12

Melt in your mouth mini pumpkin pies

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Ingredients

1. FOR THE CUPCAKES
2. 1-15 Ounce Can of Pumpkin Puree
3. 1/2 Cup Sugar
4. 1/4 Cup Brown Sugar
5. 2 Large Eggs
6. 1 Teaspoon of Vanilla Extract
7. 3/4 Cup of Evaporated Milk
8. 2/3 Cup of All Purpose Flour
9. 2 Teaspoons of Cinnamon
10. 1/4 Teaspoon Salt
11. 1/4 Teaspoon Baking Powder
12. 1/4 Teaspoon Baking Soda
13. ***2 Teaspoons of Pumpkin Pie Spice can be substituted for the cinnamon
14. FOR THE FROSTING
15. 5 Tablespoons of All Purpose Flour
16. 1 Cup of Milk
17. 2 Sticks (1 Cup) of Room Temperature Butter
18. 1 Cup of Sugar
19. 1 Teaspoon of Vanilla Extract

FOR THE CUPCAKES

1. Preheat the oven to 350 degrees F.
2. Spray 12 cup muffin tin with Baker's spray (using cupcake liners is too messy)
3. 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.
4. Add flour, cinnamon (or pumpkin pie spice), salt, baking powder and baking soda.
5. Fill each muffin tin close to the top (they rise but will collapse down)
6. 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.

FOR THE FROSTING

1. In a small saucepan on medium heat, whisk flour and milk together stirring constantly until it thickens to the consistency of thin mashed potatoes.
2. Remove from heat and stir in the vanilla extract.
3. While the mixture is cooling, cream the butter and sugar until light and fluffy.
4. 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.

Notes

1. The butter has to be brought to room temperature by sitting out, do not attempt to heat it.
2. The flour milk mixture has to be completely cool for the frosting to work.
3. 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) 🙂

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/