Impossible Pumpkin Pie Cupcakes are one of my favorite fall recipes, both because they are very tasty and because they are intriguing to people. The cupcakes have the same custardy texture as a pumpkin pie filling, but have just enough substance to them to hold together without a traditional crust. They’re delicious.
I get a lot of requests for video of this recipe and questions about the recipe. Many people have a hard time visualizing what the “crust” of these mini pies looks like. It is not a traditional pie crust, and it forms almost by magic when the cupcakes bake. The “crust” is formed by a small amount of flour in the batter that forms a firm crust-like layer on the sides and base of the pie – meaning that you can pick these pies up with your hands yet still enjoy the soft, traditional pumpkin pie filling in each bite. They’re called Impossible Pumpkin Pie Cupcakes because it is (almost) impossible that you can have such a delicate custard center without a traditional crust.
I put together a video that shows the whole recipe, from start to finish, where it is easy to see the texture of the batter and the cupcakes every step of the way. Just watching it puts me in the mood to bake another batch!