Pumpkin Pie Cupcakes
This cupcake recipe is based on an impossible pie recipe. Impossible pie is a concept that is a popular recipe for baking mixes. These pies have a little bit of flour in their mix that turns into a firm, crust-like outer layer around the filling. I incorporated enough flour and leavening into the cupcake batter that a firmer shell forms around the more custardy pumpkin pie center, making these easy to eat and handle, but delivering that familiar pumpkin pie texture and flavor. The cupcakes will fall as they cool because of their slightly dense pumpkin pie center, so dont worry as you seem the start to deflate after you take them out of the oven. I prefer these chilled, just as I like my pumpkin pies. As soon as theyre at room temperature, pop them into the fridge until youre ready to serve. Serve these topped with some whipped cream and a sprinkle of cinnamon. Granted, the real pie is a little bit more custardy and I do like the crispness of a good crust on a pie, but you cant beat the ease of being able to take a portion of pumpkin pie wherever you go. If you have silicone cupcake liners, youll be able to pop the mini pies out easily, but they can also be served with regular paper liners (easier to handle).
This cupcake recipe is based on an impossible pie recipe. Impossible pie is a concept that is a popular recipe for baking mixes. These pies have a little bit of flour in their mix that turns into a firm, crust-like outer layer around the filling. I incorporated enough flour and leavening into the cupcake batter that a firmer shell forms around the more custardy pumpkin pie center, making these easy to eat and handle, but delivering that familiar pumpkin pie texture and flavor. The cupcakes will fall as they cool because of their slightly dense pumpkin pie center, so dont worry as you seem the start to deflate after you take them out of the oven. I prefer these chilled, just as I like my pumpkin pies. As soon as theyre at room temperature, pop them into the fridge until youre ready to serve. Serve these topped with some whipped cream and a sprinkle of cinnamon. Granted, the real pie is a little bit more custardy and I do like the crispness of a good crust on a pie, but you cant beat the ease of being able to take a portion of pumpkin pie wherever you go. If you have silicone cupcake liners, youll be able to pop the mini pies out easily, but they can also be served with regular paper liners (easier to handle).
- Carbohydrate 24.5403760328381 g
- Cholesterol 46.8057638934425 mg
- Fat 6.43655775827959 g
- Fiber 3.1489856067449 g
- Protein 2.58193744281314 g
- Saturated Fat 3.78259541718941 g
- Serving Size 1 1 Serving (87g)
- Sodium 2447.44240122406 mg
- Sugar 21.3913904260932 g
- Trans Fat 0.524014386669136 g
- Calories 163 calories
Step-by-step
- Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
- In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
- Fill each muffin cup with approximately 1/3 cup of batter.
- Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
- Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Removing these portions from the oven at precisely 20 minutes prevents the custardy center from over-coagulating into a dry sponge. Achieving the signature self-forming crust relies entirely on the precise ratio of all-purpose flour and leavening agents interacting with the high moisture content of the 15 ounces of pumpkin puree. Whisk the dry ingredients thoroughly to distribute the 1/4 teaspoon of baking powder and 1/4 teaspoon of baking soda evenly; pockets of unmixed leavening cause localized collapsing beyond the expected natural deflation.
Managing Muffin Tins and Liners
Silicone molds allow the delicate exterior shell to release cleanly without tearing the soft boundaries formed during baking. Paper liners adhere firmly to the high-sugar batter, requiring careful peeling once fully chilled. Standard muffin tins transfer heat efficiently at the required 350 degrees Fahrenheit oven setting, but dark metal pans accelerate browning on the outer edges before the center sets.
- Refrigerate the cooled batch immediately, as the dairy content in the half-and-half requires proper cold storage.
- Expect a visual sinking effect during the cooling phase due to the dense pumpkin pie center losing trapped steam.
- Serve chilled to firm up the internal custard structure for easier handling.
