Have you ever heard of an impossible pie? It's basically a pie that doesn't need a pastry crust because it makes its own crust as it bakes. Cool, huh? They were really big in the 70s, with coconut being the favorite and most popular flavor (also known as Amazing Coconut Pie). This recipe is sort of like that. I know they're called cupcakes but I'd say they're more like little mini pumpkin tarts. But hey, who am I to question the name? The bottom line is that they're simple and delicious, which is all that really matters! They're perfect for any fall party, definitely for Halloween or Thanksgiving. If you like pumpkin, then you simply must try 'em!
1 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 350F.
Line a 12 muffin pan with foil liners, then spray the liners with cooking spray (or just spray the muffin pan with cooking spray).
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. 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 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.
Tips:
Be sure to use foil cups and spray them well with cooking spray. You can also use a nonstick silicone muffin pan. Paper liners don't work well because it's difficult to remove the paper from the cupcakes.
Don't worry about measuring exactly 1/3 cup of batter into each cup. Just divide the batter evenly between the 12 cups and you'll be fine!
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