Pumpkin pie lovers, these Impossible Pumpkin Pie Cupcakes are a must-try for you this fall! With nutmeg, cinnamon, and of course pumpkin and topped with whipped cream!
They are easy, delicious, and the perfect dessert for any autumn gathering! These bite-sized pumpkin pies are even easier than making a pie because they are crustless!
Pumpkin Pie Cupcakes
They are called “impossible” pumpkin pies because they set magically with no crust at all! You would think that a crustless pumpkin pie would be impossible! But not only are they possible, but they are also delicious!
Who doesn’t love a day full of family and food? Personally, these are two of my favorite things. Which is why Thanksgiving happens to be one of my all-time favorite holidays!
Thanksgiving dinner and dessert tends to have the same menu items year after year. Why change a good thing, right? But, every now and then, it’s fun to switch things up, so making these pumpkin pie cupcakes in place of a traditional pumpkin pie was a great change-up!
I am a huge fan of pumpkin pie, and I personally think that no Thanksgiving is complete without it! But, let’s be honest, sometimes making pumpkin pie can be a pain in the booty.
However, we do have an AMAZING No-Bake Pumpkin Pie Recipe if you are looking to go more traditional!
I was so excited to try out this Impossible Pumpkin Pie Cupcake recipe! It allowed me to switch things up, while still being able to make sure the pumpkin pie for Thanksgiving dinner was covered.
Not to mention, making the cupcakes was a much easier alternative to an actual pumpkin pie, because they don’t require the complicated crust.
Side note: these cupcakes would be a great dessert to bring to any type of fall get together, not just Thanksgiving! They are easy to whip up, and cupcakes are always a great idea for group gatherings!
Read on to find out just how to put together these cute and delicious little fall treats!
Pumpkin Pie Cupcakes Ingredients
- ¾ Cup Flour
- ¼ Tsp Salt
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 ½ Tsp Pumpkin Pie Spice
- ⅛ Tsp Nutmeg
- ½ Tsp Cinnamon
- 1 15-oz Canned Pumpkin Puree (not pumpkin pie filling)
- ¾ Cup Sugar
- 1.5 Cups Whole Milk
- 2 Large Eggs
- Non- Stick Cooking Spray (with flour in it)
- Cool Whip
How To Make Mini Pumpkin Pie Cupcakes
- Preheat the oven to 350 degrees to let it get warmed up while you put everything together.
- Spray a 12-cup muffin tin with Non-Stick Cooking Spray (with flour in it, I love Baker’s Joy).
- In a medium mixing bowl whisk together all of your dry ingredients, this will include: flour, salt, baking powder, baking soda, pumpkin pie spice, nutmeg, and cinnamon.
- In a large mixing bowl whisk together the wet ingredients: canned pumpkin puree, sugar, whole milk, and eggs.
- After mixing them separately, slowly whisk the dry ingredients into the pumpkin mixture.
- Fill each muffin cup about ⅔ of the way full with the mixture from before. Don’t use paper cupcake liners for this recipe. The cupcakes won’t come out of the paper liners. Just spray the muffin tin with a bakers cooking spray that has flour in it.
- After you’ve completely filled up the muffin tin, you will bake for 25 minutes. When finished, remove your tin from the oven and let the cupcakes cool in the pan for about 15 minutes.
It’s important to note that these cupcakes will deflate and sink down in the middle a little bit when they cool. It’s the way they are supposed to be. No need to worry, this will be covered once we top them with whipped topping in the end!
After they have cooled, you can place them in the refrigerator and chill them for at least 30 minutes. They will also be gooey in the middle, another thing to note about these cupcakes. However, it’s super important that you do not overbake them, they should have a pumpkin pie texture!
For the final touch, top each cupcake with a dollop of Cool Whip. Then, sprinkle a tiny bit of cinnamon on the top of each cupcake and serve them chilled.
They make for the cutest decor for a fall party, and they taste even better than they look!
How to Store Pumpkin Pie Cupcakes
It’s best to store your pumpkin pie cupcakes in the fridge in between servings. They will keep their shape and stay fresh that way. I like to store them in a tupperware that has a secure and tight lid. They tend to keep well that way!
One thing I absolutely love about these cupcakes is that the pumpkin pie flavor is not overbearing in them. Personally, I really love pumpkin pie, but I know that some people aren’t quite as big of fans.
Pumpkin cupcakes are a great alternative because they still give you the pumpkin pie feel, but they are very mild and not quite as strong as your traditional pumpkin pie would be!
And I’d be lying if I didn’t say that my favorite thing about these guys is the ease in which they are made. Seriously, cutting out the crust (pun intended) makes these such a breeze compared to making your traditional pumpkin pie.
More Pumpkin Recipes
- Pumpkin Dump Cake
- Pumpkin Delight
- Pumpkin Spice Muffins
- Pumpkin Spice Chex Mix
- Pumpkin Butter Cake
- Chocolate Chip Pumpkin Bread
- Pumpkin Chocolate Chip Bread
If you’re looking for the perfect dessert recipe to try out this fall, then I can’t recommend these enough. They are so simple to make, tasty, and cute!
Impossible Pumpkin Pie Cupcakes
Ingredients
- ¾ Cup Flour
- ¼ Tsp Salt
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 ½ Tsp Pumpkin Pie Spice
- ⅛ Tsp Nutmeg
- ½ Tsp Cinnamon
- 1 15- oz Canned Pumpkin Puree not pumpkin pie filling
- ¾ Cup Sugar
- 1.5 Cups Whole Milk
- 2 Large Eggs
- Baker’s Joy Cooking Spray
- Cool Whip
Instructions
- Preheat oven to 350°
- Spray a 12 muffin tin with Baker’s Joy Cooking Spray
- In a medium mixing bowl whisk together flour, salt, baking powder, baking soda, pumpkin pie spice, nutmeg, and cinnamon.
- In a large mixing bowl whisk together canned pumpkin puree, sugar, whole milk, and eggs.
- Slowly whisk the dry ingredients into the wet ingredients.
- Spray muffin tin with Baker’s Joy Cooking Spray. Fill each muffin cup about ⅔ of the way full. Bake for 25 minutes. Remove from oven and let cool 20 minutes. Place in the refrigerator and chill for 30 minutes.
- Top with Cool Whip, sprinkle a tiny bit of cinnamon on the top of each cupcake and serve
Jenn’s Notes
Video
Nutrition Info
These Pumpkin Pie Cupcakes are the perfect treat for your fall office party, family gathering, or Thanksgiving dessert! Once you try it, you’ll never go back to making a regular pumpkin pie again!
I doubled the recipe, made in regular sized muffin tins, used “regular” sized ice cream scoop to fill 2/3 full and got 36 plus 1 mini loaf (about 2.5″x4″).
These are so good!! I will definitely be making these over and over again. Thank you!!
Could the sugar be replaced with Splenda or another substitute?
I used half sugar, half monk fruit sweetener (Lakanto) and they turned out great! My guess is that full substitution should be OK??
r these mind’s or reg size cupcakes.
title says mins but later in recipe it says cupcake
thank you
They are mini’s!
Do you have a sugar free suggestion?
Would almond milk work in place of whole milk?
How long can they stay in fridge?
Haven’t made these yet, but they look yummy. Was wondering if I could use a mini muffin pan?
Is it ok to use silicone muffin cups?
Yes, that should work fine.