I make these impossible pumpkin pie cupcakes when I want a quick, cozy dessert that captures the flavor of classic pumpkin pie—without the hassle of crust. They bake into soft, custard-like cupcakes with warm spices and a creamy texture, just like pie filling in cupcake form.

Impossible Pumpkin Pie Cupcakes

Why I’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and perfect for fall baking. The cupcakes come together in minutes using basic pantry ingredients. No rolling out dough, no fancy equipment—just mix, bake, chill, and enjoy. I get all the pumpkin spice goodness I crave in a handheld treat that’s perfect for sharing or storing for later. It’s also a great option when I want to bring something unique to a gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice
¾ cup sugar
15 ounces pumpkin puree
¾ cup evaporated milk
2 large eggs
⅛ cup cornstarch
Whipped cream (for topping)
Ground cinnamon (optional, for garnish)

Directions

I start by preheating the oven to 350°F.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and pumpkin pie spice.
In a separate bowl, I mix the pumpkin puree, sugar, evaporated milk, eggs, and cornstarch until smooth.
I combine the wet and dry ingredients, stirring until just mixed.
I spray a muffin tin with nonstick spray—no liners needed for these.
I fill each cup about two-thirds full with the batter.
I bake for 25 minutes until the tops are set and slightly puffed.
After baking, I let them cool in the pan for 20 minutes.
Once cooled, I place them in the fridge for at least 1 hour to fully set.
Before serving, I top each cupcake with a swirl of whipped cream and a dusting of cinnamon if I like.

Servings and timing

Servings: 12 cupcakes
Prep time: 10 minutes
Bake time: 25 minutes
Cooling time: 20 minutes
Chilling time: 1 hour

Variations

Sometimes I add mini chocolate chips or chopped pecans for texture and extra flavor. If I want a slightly richer cupcake, I replace part of the evaporated milk with heavy cream. I’ve also tried using maple syrup in place of some of the sugar for a deeper fall flavor. If I want a dairy-free version, I use almond milk or oat milk, though the texture may vary slightly.

storage/reheating

I store these cupcakes in an airtight container in the refrigerator for up to 5 days. They taste best cold or slightly chilled. I don’t reheat them because they’re meant to be creamy and set like pie. If I want to freeze them, I skip the whipped topping and wrap each cupcake in plastic wrap before sealing in a freezer-safe container. They’ll keep for up to 3 months frozen. When ready to serve, I thaw them in the fridge overnight and top with whipped cream just before serving.

FAQs

How do these cupcakes get their name?

They’re called “impossible” because they set into a creamy pie-like texture without needing a crust. The filling bakes up soft and custard-like all on its own, just like magic.

Can I use fresh pumpkin instead of canned?

Yes, I can use homemade pumpkin puree. I just make sure it’s smooth and not too watery, or the cupcakes may turn out too soft.

Do I need to use paper liners?

No, I’ve found that it’s better to skip liners and just spray the muffin tin well. These cupcakes are soft and tend to stick to liners, so spraying the pan works best.

Can I make them ahead of time?

Absolutely. I often bake them the day before, chill them overnight, and add the whipped topping just before serving. They actually get better with time in the fridge.

Why is chilling necessary?

Chilling is key to helping the cupcakes firm up and develop that perfect custard texture. Without chilling, they’ll be too soft and might fall apart when I take them out of the pan.

Conclusion

These impossible pumpkin pie cupcakes are one of my go-to fall treats. They’re simple to make, full of comforting spice, and deliver everything I love about pumpkin pie in a fun, individual form. Whether I’m serving them for Thanksgiving, a casual get-together, or just because, they’re always a hit. I hope you enjoy making and sharing them as much as I do.