IMPOSSIBLE PUMPKIN PIE CUPCAKES
These would be wonderful for a holiday party. Appears they make their own crust. Found on Facebook
Provided by Sheila M
Categories Fruit Appetizers
Number Of Ingredients 11
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.
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.
PUMPKIN PIE CUPCAKES
My family always asks for these cupcakes once fall starts. We just love the flavors of cinnamon and cloves-the shining stars in this dessert. -Melissa Story, Trego, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended., Fill 20 foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat butter and shortening until fluffy. Add the confectioners' sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with walnuts.
Nutrition Facts : Calories 341 calories, Fat 16g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 301mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
IMPOSSIBLE PUMPKIN PIE
This is my mom's recipe that makes its own crust. It's very easy and extremely good!
Provided by Betsy
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
- Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
- In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 34.7 g, Cholesterol 71.7 mg, Fat 9.5 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 309.2 mg, Sugar 25.6 g
IMPOSSIBLE PUMPKIN PIE CUPCAKES
This recipe is from bakingbites.com, an incredible baking site. Everyone who likes to bake--or even likes to looked at pictures of baked food--needs to be there. In the original recipe, it calls for half-and-half or evaporated milk. I have put in nonfat evaporated milk so that I can get a calorie count per cupcake. I will probably increase the spice next time. The sweetness is perfect, not cloying like too many recipes.
Provided by Debbie R.
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
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.
BISQUICK IMPOSSIBLE PUMPKIN PIE
Make and share this Bisquick Impossible Pumpkin Pie recipe from Food.com.
Provided by Olha7397
Categories Pie
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
IMPOSSIBLY EASY PUMPKIN PIE
Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big family meal. They won't notice a thing, because the taste takes this pie to a place we call pumpkin heaven. Either way, our Bisquick™ pumpkin pie is sure to earn a permanent spot on your holiday menu!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 215, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg
IMPOSSIBLE PUMPKIN PIE
Because you don't need to fuss with a crust, this twist on the classic Thanksgiving standby may be the easiest pie you've ever prepared. "I'm a working mother a rely on this moist dessert every year for the holidays," says Linda Cummings of Atoka, Tennessee.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224 calories, Fat 8g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 182mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 3g fiber), Protein 6g protein.
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