I’ve meant to make individual pumpkin cheesecakes in jars for months, but it will remain on my “To Do” list for now. I ran out of time and energy and found a faster and less labor intensive way to make a pumpkin dessert instead. And I didn’t have to wait for 3 blocks of cream cheese to reach room temp. That’s always a deal breaker.
Impossible pumpkin pie cupcakes sounded interesting. They looked delicious, and knowing that the entire family’s favorite pie is pumpkin made it a winner. I couldn’t imagine how it was going to work, but I suppose that is the “impossible” part. I remember making impossible recipes back in the 80s, when they all involved Bisquick. This recipe did not call for any Bisquick, so I think it’s technically not a true “impossible” dish. But the finished product does look impossibly good. And tastes impossibly delicious, if you don’t mind my giving you a spoiler. It was excellent!
I put the pumpkin, sugars, eggs, vanilla and evaporated milk into a large mixing bowl. I whisked until it was all blended.
I measured the dry ingredients into the bowl and whisked again until blended.
I’d sprayed my muffin tins with cooking spray, so all that was left was to portion out the batter between all of the cups. That done, into the preheated oven they went.
I set the timer for 20 minutes and when the timer went off they were puffed up beautifully. I was also working on another project and didn’t get the photo taken in time, so you didn’t get to see them in their puffy splendor. Make them, you’ll see!
The muffins deflated and I let them set and cool for about 20 minutes. Then I loosened around the cups with a paring knife and dumped them out onto a board. From there I set them upright into a container and put a lid on it.
I chilled the muffins in the fridge for about an hour. I transported them to the family gathering along with the cream I’d whipped into very firm peaks.
I’d wanted to make mini whipped cream ghosts on each muffin for the Halloween theme party, but my whipped cream wasn’t stiff by the time we had dessert. It was a bit limp, but it still was delicious on top of the cupcakes.
Everyone raved, they loved the cupcakes. Mostly they were disappointed that I’d only made 12 and there were no seconds. Oops. They were so fast and easy, I could have made dozens of them! Oh well, now I know what to add to the Thanksgiving dessert buffet! Impossible Pumpkin Pie Cupcakes, coming up!
What is neat about these cupcakes is that they aren’t super sweet. The amount of sugar used is much less than in the usual pumpkin pie recipe. Lots of pumpkin and spice flavor, less sugar. I had sweetened the cream a bit more to compensate, and that worked well.
Pumpkin Pie Cupcakes
15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 degrees. Spray 12 muffin cups with cooking spray. Do not use paper liners, they will be hard to remove.
Whisk together the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Mix until blended.
Fill each muffin cup with 1/3 cup of the mixture.
Bake for twenty minutes and let cool for twenty minutes.
Remove cupcakes from pan and chill in the fridge for at least 30 minutes.
Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.
Makes 12 cupcakes.
Adapted from Just A Pinch