Impossible Pumpkin Pie Cupcakes (GF)


I have a new favorite pumpkin treat, and it's one that my gluten-free friends and family can enjoy, too. Served at a recent gathering, everyone who tried one of these cupcakes loved them, whether they were eating gluten free or not.


Despite the name, these little cakes have a smooth texture, not cake-like, and the flavor is perfectly pumpkin pie. Served with a lovely dollop of whipped cream, no one will miss the crust. 





Impossible Pumpkin Pie Cupcakes


2/3 cup gluten free Bisquick
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1- 15 oz. can pure pumpkin
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
3/4 cup evaporated milk
1 teaspoon vanilla extract
whipped cream (optional)

1. Preheat oven to 325 degrees. Line a 12 cup muffin tin with parchment paper, silicone, or foil liners. Spray liners with non stick spray.
2. In a medium bowl, whisk together the Bisquick, pumpkin pie spice, and salt.
3. In a large bowl, whisk together the pumpkin, sugars, eggs, evaporated milk, and vanilla extract.
4. Pour dry ingredients into wet ingredients and whisk just until combined. Do not over mix.
5. Fill each muffin cup with about 1/3 cup of batter.
6. Bake for about 42 to 43 minutes, or until tops are set and dry enough that you can touch them lightly. A toothpick will come out with a few moist crumbs attached.
7. Set muffin tin on a wire rack to cool for 5 to 10 minutes. As soon as you can handle the cupcakes, remove them from the pan and let them finish cooling on the wire rack.
8. Serve at room temperature or cold, topped with whipping cream (optional). Sprinkle whipping cream with pumpkin pie spice if desired. Cover and refrigerate leftovers. These keep (refrigerated) very well for several days. May be even better the next day, so definitely can be made ahead of time. Hello, Thanksgiving. :)



Cook's Notes: I adapted this recipe from a non-gluten free recipe that can be found everywhere on the internet. Every site's comments said that the cupcakes fell. When I see a cake recipe that consistently falls, one of the first things I try is lowering the temperature. The original recipes call for baking at a temperature of 350 degrees. That's why this recipe calls for baking at 325 degrees. I had no trouble with these cupcakes falling. They go together quickly and easily, and are absolutely delicious. I will be making these regularly. 

Also, the other sites' comments indicated that the cupcakes had a tendency to stick when baked in regular liners; silicone or foil liners were recommended. I used sprayed parchment liners one time, and sprayed foil liners another, and had no sticking at all.  




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21 comments:

  1. Looks wonderful, Joy!! How nice to see your recipe in my email box. Love it!
    Many blessings,
    Theresa.

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    1. And it's wonderful to see your sweet comment here today, Theresa- thank you for the visit! Happy, happy weekend! :)

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  2. This sounds delicious!
    Hope you are doing well! =)

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    1. Thank you, Melissa, they really are delicious! Thank you for coming by! :)

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  3. Yum! So glad you are back although I guess you were never gone but for some reason I stopped getting your notices through Bloglovin and through Feedburner. You were missed!

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    1. Thank you for stopping by, Kc! It's great to hear from you!

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  4. Hi Joy, Thank you so much for sharing this recipe at Hearth and Soul. It's lovely to see you back. Your Impossible Pumpkin Pie Cupcakes look delicious, and I love that you have adapted them to make them gluten free. It's perfect timing, as we are cutting back on gluten in our house :-) Sharing on our Hearth and Soul Facebook page, pinning etc!

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    1. Thank you, April, and thank you for sharing my recipe. It's a huge hit at my house. And as always, thank you for hosting Hearth and Soul! :)

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  5. I am SO making these for my granddaughter for T'giving! Thanks so much for sharing this lovely recipe with us at Weekend Potluck. Enjoy a wonderful fall week.

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    1. Marsha, I hope she loves them as much as I do! Thank you for hosting Weekend Potluck! :)

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  6. Hello! Stopping by from Jes's blog. These look really good! I just printed off the recipe and will be making these for the holidays. Thanks so much for sharing!
    Enjoy your week!
    Blessings, Amy

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    1. Thank you, Amy! I like them best when they have gotten completely cold in the fridge, but goodness knows I will eat one right out of the oven! :)

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  7. These look dee-lish! Thank you for sharing on the Art of Home-Making Mondays Joy! :)

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    1. Thank you for treating us to your lovely party every week!

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  8. Replies
    1. Carol, we love them! I made my third batch yesterday! :) Thank you for coming by!

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  9. Hi Joy,
    Oh my goodness, I am so excited to see you here and to know that you are coming back to blogger land. You have been missed!! Your cupcakes look fabulous and I am so looking forward to seeing more of your post in the future, Welcome Back! Hope you are having a wonderful week and thanks so much for sharing with Full Plate Thursday.
    Miz Helen

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    1. Thank you so much, Miz Helen, and thank you for hosting Full Plate Thursday! :)

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  10. Congratulations Joy!
    Your recipe is featured on Full Plate Thursday this week. Thanks so much for sharing it with us and enjoy your new Red Plate!
    Miz Helen

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    1. Thank you so much, Miz Helen! I always enjoy Red Plate Thursday! :)

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  11. Thank you so much for sharing this recipe. It's lovely to see you back.

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I would love to hear from you- thank you for taking the time to leave a comment! :) I read all comments, and answer them by email. If you ask a question that I think others might be wondering about, too, I'll answer here in the comment section! :)