Instructions

1. Line a 12-cup muffin tin with paper or silicone liners.
2. Preheat the oven to 350 degrees Fahrenheit.
3. In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla, and evaporated milk until well combined.
5. Add the dry ingredients to the pumpkin mixture and whisk until no streaks of flour remain and the batter is smooth.
6. Fill each muffin cup with approximately ⅓ cup of batter.
7. Bake for 20 minutes and let cool for 20 minutes.
8. Remove cupcakes from the pan and chill in the fridge for 30 minutes.
9. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon before serving.

Serving Suggestions

Serve these Impossible Pumpkin Pie Cupcakes chilled with a dollop of whipped cream on top. For an extra burst of flavor, sprinkle with additional pumpkin pie spice or cinnamon just before serving.

Storage Information

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days. Enjoy them cold or at room temperature for a delicious fall-inspired treat.

Techniques and Tips

• Be sure to let the cupcakes cool completely before topping them with whipped cream to prevent melting.
• For an extra special touch, you can garnish each cupcake with a whole cinnamon stick or a dusting of powdered sugar.

Variation

Feel free to get creative with the toppings by adding chopped nuts, caramel drizzle, or a sprinkle of toasted coconut. You can also experiment with different flavors of whipped cream, such as cinnamon or maple, for a fun twist on this classic dessert.