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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

Fabulous DIY Projects

Impossible Pumpkin Pie Cupcakes

You'll love how easy these sweet little cupcakes are to serve and customize with different toppings.

PREP TIME: 10 minutes

COOK TIME: 25 minutes

COOL TIME: 1 hour 20 minutes

TOTAL TIME: 1 hour 55 minutes

YIELD: 12 cupcakes


1/2 cup All-Purpose Flour

1/8 cup Cornstarch

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

2 teaspoons Pumpkin Pie Spice

15 ounces Pumpkin Puree

3/4 cup Evaporated Milk

3/4 cup Sugar

2 large Eggs

Whipped Cream and Cinnamon, optional toppings

Non-Stick Cooking Spray


1. Preheat oven to 350 degrees Fahrenheit.

2. In a medium mixing bowl, whisk together the dry ingredients except the cornstarch.

3. In another medium mixing bowl, whisk the wet ingredients and the cornstarch.

4. Whisk the dry ingredients into the wet ingredients slowly. Whisking only until the ingredients are incorporated, do not over whisk the filling.

5. Spray muffin pan with non-stick cooking spray.

6. Pour filling into the prepared cupcake pan, filling each 2/3 full.

7. Bake for 25 minutes.

8. Remove from the oven and let the cupcakes sit in the pan for 20 minutes.

9. Remove each cupcake from the pan (even if a liner was used) and place in the refrigerator for 1 hour. (This extra hour is needed to ensure the cupcakes properly set.)


**It is important to NOT use a handheld or stand mixer for this recipe.

**Paper liners tend to stick to these cupcakes so it is best to just pray your muffin pan really well instead.

**The extra hour in the fridge is need to ensure the cupcakes are properly set.

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