Description
Impossible pumpkin pie cupcakes blend nostalgic autumn flavors with modern dessert innovation. Creamy pumpkin spice notes and delicate cake texture invite bakers to savor seasonal comfort in each delightful bite.
Ingredients
Scale
- 15 oz (425 g) pumpkin puree
- 2 large eggs
- 1 tsp vanilla
- ¾ cup (150 g) sugar
- ⅔ cup (80 g) all-purpose flour
- 2 tsps pumpkin pie spice
- ¾ cup (180 ml) evaporated milk
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- Whipped cream for topping
Instructions
- Preparation: Arrange silicone or paper liners inside a 12-cup muffin tin, ensuring complete coverage to prevent adhesion.
- Thermal Setting: Calibrate oven to 350°F (175°C), creating an ideal baking environment for the cupcakes.
- Dry Ingredient Fusion: Thoroughly combine flour, baking powder, baking soda, salt, and pumpkin pie spice in a mixing bowl, whisking until uniformly blended.
- Liquid Component Integration: Vigorously whisk pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk until achieving a silky, homogeneous consistency.
- Batter Composition: Delicately incorporate dry ingredients into the liquid mixture, stirring continuously to eliminate potential flour pockets and create a smooth batter.
- Muffin Tin Deployment: Carefully portion batter into prepared muffin cups, filling each compartment approximately one-third full to accommodate rising during baking.
- Baking Protocol: Position muffin tin in preheated oven, baking for 18-22 minutes; validate doneness by inserting a clean toothpick that emerges without raw batter residue.
- Cooling Sequence: Allow cupcakes to rest in the tin for 15-20 minutes, facilitating structural stabilization, then transfer to a wire rack for complete temperature equalization.
- Textural Refinement: Refrigerate cooled cupcakes for 25-30 minutes to intensify their distinctive pudding-like consistency.
- Presentation Finale: Crown each cupcake with a luxurious whipped cream dollop and garnish with a delicate sprinkle of pumpkin pie spice or ground cinnamon for an elegant touch.
Notes
- Chill Before Serving: Refrigerating the cupcakes helps develop a rich, pudding-like consistency that makes these treats uniquely delightful.
- Measure Precisely: Use exact measurements for dry and wet ingredients to ensure the perfect texture and prevent dense or crumbly results.
- Toothpick Test Matters: Check doneness by inserting a clean toothpick – it should come out mostly clean with just a few moist crumbs clinging to it.
- Avoid Overmixing: Gently fold ingredients together to keep the batter light and prevent tough, chewy cupcakes that lose their delicate structure.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 182
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg