Impossible Pumpkin Pie Cupcakes Recipe

Indulge in the irresistible flavor of fall with these decadent Impossible Pumpkin Pie Cupcakes! Adapted from the beloved bakingbites.com, this recipe delivers the perfect balance of spice and sweetness without the guilt. Using nonfat evaporated milk, we've created a healthier twist on a classic, resulting in perfectly moist cupcakes that are surprisingly low in calories. Get ready to impress your friends and family with these easy-to-make, unbelievably delicious treats. Perfect for Thanksgiving, fall gatherings, or any time you crave a pumpkin pie fix!

Prep Time 20 mins
Cook Time 35 mins
Calories 110.9 kcal
Protein 6g
Rating 5.0 (3 Reviews)
Impossible Pumpkin Pie Cupcakes 38

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Impossible Pumpkin Pie Cupcakes

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How to Make Impossible Pumpkin Pie Cupcakes

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners.
  2. In a medium bowl, whisk together the dry ingredients: (See Ingredient List for measurements)
  3. In a large bowl, whisk together the wet ingredients: (See Ingredient List for measurements)
  4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined and no streaks of flour remain. Do not overmix.
  5. Fill each muffin cup about ⅔ full with batter.
  6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. They will sink slightly as they cool.
  8. Chill cupcakes in the refrigerator for at least 30 minutes before serving.
  9. Top with lightly sweetened whipped cream and a sprinkle of pumpkin pie spice (optional) for extra flair.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

60g

Fat

1g

Carbs

7g

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