Pumpkin Pie Cupcakes Recipe

Line a 12-cup muffin tin with paper or silicone liners.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.

In a large bowl, whisk together the pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk until smooth and well combined.

Gradually add the dry ingredients to the wet ingredients, whisking until no streaks of flour remain and the batter is smooth.

Fill each muffin cup with approximately 1/3 cup of batter, distributing evenly among the cups.

Bake in the preheated oven for 20 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean.

Remove the cupcakes from the oven and let them cool in the muffin tin for 20 minutes.

Once cooled, remove the cupcakes from the muffin tin and chill them in the refrigerator for at least 30 minutes.

Before serving, top each cupcake with a dollop of whipped cream and sprinkle with additional pumpkin pie spice or cinnamon.

Enjoy your delicious Impossible Pumpkin Pie Cupcakes!