Impossible Pumpkin Pie Cupcakes Recipe

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Impossible Pumpkin Pie Cupcakes
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  1. Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
  2. In a medium bowl, whisk together all of the dry things.
  3. 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.
  4. Fill each muffin cup with approximately 1/3 cup of batter.
  5. Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
  6. Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 88.77 Kcal (372 kJ)
Calories from fat 8.63 Kcal
% Daily Value*
Total Fat 0.96g 1%
Cholesterol 31mg 10%
Sodium 105.62mg 4%
Potassium 38.27mg 1%
Total Carbs 16.99g 6%
Sugars 11.17g 45%
Dietary Fiber 0.27g 1%
Protein 2.82g 6%
Vitamin C 0.1mg 0%
Iron 0.3mg 2%
Calcium 56mg 6%
Amount Per 100 g
Calories 203.81 Kcal (853 kJ)
Calories from fat 19.81 Kcal
% Daily Value*
Total Fat 2.2g 1%
Cholesterol 71.18mg 10%
Sodium 242.5mg 4%
Potassium 87.86mg 1%
Total Carbs 39.02g 6%
Sugars 25.64g 45%
Dietary Fiber 0.61g 1%
Protein 6.47g 6%
Vitamin C 0.2mg 0%
Iron 0.8mg 2%
Calcium 128.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
  • 2

Good Points

  • low fat,
  • saturated fat free

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