I finally nailed a method for Impossible Pumpkin Pie Cupcakes that relies on one pantry swap and a surprising technique I can’t wait to share.

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I never expected my kitchen to spit out Impossible Pumpkin Pie Cupcakes that actually fooled my skeptical friends, but it did. Using a yellow cake mix and pumpkin puree, these Pumpkin Pie Cupcakes somehow split their personality into a cake bottom and a silky top, and everytime I make them someone asks for the recipe.

People have pinned this thing a million times and you can see why, its strange but right. I messed with it, sometimes they crack, sometimes they sink a little, and I kinda love that imperfection, it makes you want to know whats going on.

Ingredients

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Pumpkin puree adds fiber, vitamin A, moisture and a warm earthy sweetness to batter
Eggs give protein, structure and help custardy texture, they also add richness
Evaporated milk boosts creaminess and adds protein and some dairy sugars for sweetness
Cake mix supplies most carbs and sugar, plus leavening for light tender crumb
Melted butter brings fat, flavor and helps browning, making cupcakes richer and softer
Sugar drives sweetness and color, it feeds rise and balances pumpkin earthiness
Warm spices add aroma, tiny amounts offer antioxidants and familiar pumpkin pie taste
Vanilla extract deepens flavor and makes sweetness taste rounded and more dessert like

Ingredient Quantities

1 (15.25 oz) box yellow cake mix (any light flavored mix will do)

1 (15 oz) can pumpkin puree not pumpkin pie filling

3 large eggs

1 (12 fl oz) can evaporated milk

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup unsalted butter melted

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray well with nonstick spray so cups wont stick.

2. Divide the dry yellow cake mix evenly among the 12 cups, about 2-3 tablespoons per cup, just a thin layer covering the bottom.

3. In a blender or large bowl whisk together the pumpkin puree, eggs, evaporated milk, granulated sugar, cinnamon, ginger, nutmeg, cloves, vanilla, salt and melted butter until totally smooth and no streaks remain. Using a blender gives the creamiest filling.

4. Let the wet mixture sit a minute so any bubbles calm, then slowly pour the pumpkin mixture over the cake mix in each cup until theyre about 3/4 full. Dont overfill; the batter will puff a bit.

5. Tap the pan gently on the counter to settle the mixture and release air pockets.

6. Bake at 350°F for 22 to 28 minutes, start checking at 20 minutes. Tops should be golden brown and a toothpick inserted in the cake part will come out mostly clean; the custard underneath may still be slightly set but not soupy.

7. Remove from oven and let cupcakes cool in the pan for at least 20 minutes so the custard layer can finish setting, then transfer to a wire rack to cool completely.

8. For best texture serve chilled or refrigerated for an hour to firm up the pumpkin custard, but you can enjoy warm too if you prefer.

9. Tip: If you want cleaner edges, run a thin knife around each cupcake after cooling. Top with whipped cream and a dusting of cinnamon if you like.

Equipment Needed

1. Oven (set to 350°F)
2. 12-cup muffin tin
3. Cupcake liners or nonstick spray
4. Blender or large mixing bowl and whisk
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon for scraping and stirring
7. Meltproof bowl or small saucepan for melting butter
8. Toothpicks or a thin skewer to test doneness
9. Wire cooling rack and a small paring knife for clean edges

FAQ

Q: What makes these "Impossible" Pumpkin Pie Cupcakes? A: It's basically kitchen magic. The dry cake mix plus melted butter and the pumpkin egg mixture separate while baking so you end up with a cakey top and a custardy pumpkin bottom, without any fancy steps.

Q: Can I use pumpkin pie filling instead of pumpkin puree? A: No, dont use pie filling. Pumpkin pie filling already has sugar and spices and will change the texture and sweetness, and it can stop the layers from separating right. Use plain pumpkin puree.

Q: How many cupcakes does this recipe make and how long do they bake? A: Expect about 18 to 24 cupcakes depending on how full you fill the tin. Bake at 350 F for about 20 to 28 minutes, or until the centers are mostly set and a toothpick comes out mostly clean. If you make it in a 9 by 13 pan plan on 45 to 55 minutes.

Q: Can I swap the evaporated milk or butter for alternatives? A: Yep. You can use whole milk if you dont have evaporated milk but the custard will be a bit thinner. For dairy free use canned full fat coconut milk or a dairy free evaporated milk. Melted butter can be swapped with neutral oil but the flavor and texture will change a little.

Q: How should I store leftovers and can I freeze them? A: Store in an airtight container in the fridge up to 4 days. To freeze, wrap individual cupcakes well or put them in a freezer container for up to 2 months. Thaw in the fridge or at room temp, warm a few seconds in the microwave if you want them warm.

Q: Mine cracked or didnt separate into two layers, what went wrong? A: Overbaking will make cracks and dry cupcakes, underbaking makes a runny center. Also make sure you follow the layer order many recipes use: sprinkle the dry cake mix first, pour the melted butter so it soaks in, then pour the pumpkin egg mixture on top. If you mixed everything together or used pie filling the separation may not happen.

Impossible Pumpkin Pie Cupcakes Recipe Substitutions and Variations

Yellow cake mix: swap for a spice cake mix or a white cake mix — spice cake adds warm pumpkin-friendly flavor, white keeps it light; both work well with the pumpkin.
12 fl oz evaporated milk: replace with 1 1/2 cups whole milk for a lighter result, or 1 1/2 cups milk plus 2 tbsp powdered milk to mimic evaporated milk’s richness.
1/2 cup granulated sugar: use 1/2 cup light brown sugar (adds moisture and caramel notes) or 1:1 coconut sugar for a slightly nuttier flavor.
1/2 cup unsalted butter melted: swap with 1/2 cup neutral oil (canola, vegetable) or melted coconut oil, same amount, you’ll get a moist cupcake.

Pro Tips

1) Use a blender if you got one, it makes the pumpkin custard super smooth. If you don’t, whisk like crazy and then press the mixture through a fine mesh strainer to catch any lumps, otherwise you’ll get little orange bits in the filling.

2) Don’t pack the cake mix into the cups, just a light dusting on the bottom. Spoon it in the center and tilt the pan to let it spread so you get an even crust instead of thick clumps that won’t bake right.

3) Watch the bake time not the clock; the cake layer should test mostly clean with a toothpick, but the custard will still jiggle a tiny bit. Let the cupcakes cool in the pan at least 20 minutes, then chill for an hour to fully set the custard, or they can be messy when you try to remove them.

4) For better flavor and texture try swapping half the sugar for dark brown sugar for caramel notes, or fold a tablespoon of maple syrup into the wet mix. Serve with lightly sweetened whipped cream or mascarpone, and if you want clean edges run a thin knife around each cup after they’re cooled.

Impossible Pumpkin Pie Cupcakes Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I finally nailed a method for Impossible Pumpkin Pie Cupcakes that relies on one pantry swap and a surprising technique I can't wait to share.

Servings

servings

Calories

292

kcal

Equipment: 1. Oven (set to 350°F)
2. 12-cup muffin tin
3. Cupcake liners or nonstick spray
4. Blender or large mixing bowl and whisk
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon for scraping and stirring
7. Meltproof bowl or small saucepan for melting butter
8. Toothpicks or a thin skewer to test doneness
9. Wire cooling rack and a small paring knife for clean edges

Ingredients

1 (15.25 oz) box yellow cake mix (any light flavored mix will do)
1 (15 oz) can pumpkin puree not pumpkin pie filling
3 large eggs
1 (12 fl oz) can evaporated milk
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup unsalted butter melted

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray well with nonstick spray so cups wont stick.
Divide the dry yellow cake mix evenly among the 12 cups, about 2-3 tablespoons per cup, just a thin layer covering the bottom.
In a blender or large bowl whisk together the pumpkin puree, eggs, evaporated milk, granulated sugar, cinnamon, ginger, nutmeg, cloves, vanilla, salt and melted butter until totally smooth and no streaks remain. Using a blender gives the creamiest filling.
Let the wet mixture sit a minute so any bubbles calm, then slowly pour the pumpkin mixture over the cake mix in each cup until theyre about 3/4 full. Dont overfill; the batter will puff a bit.
Tap the pan gently on the counter to settle the mixture and release air pockets.
Bake at 350°F for 22 to 28 minutes, start checking at 20 minutes. Tops should be golden brown and a toothpick inserted in the cake part will come out mostly clean; the custard underneath may still be slightly set but not soupy.
Remove from oven and let cupcakes cool in the pan for at least 20 minutes so the custard layer can finish setting, then transfer to a wire rack to cool completely.
For best texture serve chilled or refrigerated for an hour to firm up the pumpkin custard, but you can enjoy warm too if you prefer.
Tip: If you want cleaner edges, run a thin knife around each cupcake after cooling. Top with whipped cream and a dusting of cinnamon if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.