Impossible Pumpkin Pie Cupcakes Recipes

IMPOSSIBLY EASY PUMPKIN PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate.
• Stir all ingredients except whipped topping until blended.
• Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

BISQUICK IMPOSSIBLE PUMPKIN PIE

Steps:

• Heat oven to 350°F Grease pie plate, 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
• High Altitude Directions (3500 to 6500 feet): Heat oven to 375°F Decrease bake time to 45 to 50 minutes.
• MICROWAVE: Grease microwavable 10 inch pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Microwave on inverted microwavable dinner plate on medium-high (70 %), rotating pie plate 1/4 turn every 5 minutes, until knife inserted in center comes out clean, 22 to 28 minutes. Cool on flat, heatproof surface (do not cool on wire rack).
• High Altitude Directions: (3500 to 6500 feet): Increase microwave time to 26 to 32 minutes.
• The Best of Bisquick From Betty Crocker.

IMPOSSIBLE PUMPKIN PIE CUPCAKES RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Line a 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. Paper liners make it difficult to remove the cupcakes. 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.

IMPOSSIBLE PUMPKIN PIE CUPCAKES

Steps:

• Line a 12-cup muffin tin with paper or silicone liners.
• Preheat oven to 350 degrees.
• In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
• In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
• Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
• Fill each muffin cup with approximately ⅓ cup of batter.
• Bake for 20 minutes and let cool for 20 minutes.
• Remove cupcakes from pan and chill in the fridge for 30 minutes.
• Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.

IMPOSSIBLE PUMPKIN PIE CUPCAKES

Steps:

• Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
• In a medium bowl, whisk together all of the dry things.
• In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
• Fill each muffin cup with approximately 1/3 cup of batter.
• Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
• Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.

IMPOSSIBLE PUMPKIN PIE

Steps:

• In a blender, combine the eggs, milk, pumpkin, sugar, biscuit mix, butter, allspice and vanilla. Cover and process until smooth. Pour into a greased 9-in. pie plate (dish will be full)., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve with whipped topping if desired.

IMPOSSIBLE PUMPKIN PIE CUPCAKES

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl, whisk together the dry ingredients except the cornstarch.
• In another medium mixing bowl, whisk the wet ingredients and the cornstarch.
• Whisk the dry ingredients into the wet ingredients, whisking only until the ingredients are incorporated. Do not over whisk the filling.
• Spray a muffin pan with non stick spray, or use only Baker's Joy baking spray.
• Pour the filling into the prepared pan, filling each ⅔ full.
• Bake for 25 minutes.
• Remove from the oven and let the cupcakes sit in the pan for 20 minutes.
• Remove each cupcake from the pan and place in the refrigerator for 1 hour.

IMPOSSIBLE PUMPKIN PIE CUPCAKES

Steps:

• 1. 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. Paper liners make it difficult to remove the cupcakes.
• 2. 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. Mix until blended.
• 3. Fill each muffin cup with 1/3 cup of the mixture.
• 4. Bake for twenty minutes and let cool for twenty minutes.
• 5. 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.

IMPOSSIBLE PUMPKIN PIE CUPCAKES

Steps:

• 1. 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. Paper liners make it difficult to remove the cupcakes.
• 2. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
• 3. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.
• 4. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes.
• 5. 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.