I made an Impossible Lemon Pie last week but I didn't care for it. It was gluten free and the texture was wrong. I'll have to try a couple more variations before I post that one. Fortunately my dad will anything that is put in front of him so nothing goes to waste.
This one is called Impossible Pumpkin Pie Cupcakes. It isn't nearly as good as my Pumpkin Pie in a crust, but it is so easy to make. It isn't bad and would be worth the effort. I put all the ingredients in my Vitamix and mixed it on low speed until combined. This recipe could easily be made by stirring all the ingredients together.
Impossible Pumpkin Pie Cupcakes
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 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Don't use paper liners because they make it difficult to remove the cupcakes from the tin.
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| I didn't use liners, just sprayed the muffin tins. |
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.
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| It makes 12 pumpkin pie cupcakes. Store in the refrigerator out of the tins. |
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