Imagine the rich, creamy, and perfectly spiced custard filling of a classic pumpkin pie, but transformed into a perfectly portioned, easy-to-eat cupcake. That’s the magic of these Gluten-Free Crustless Pumpkin Pie Cupcakes! This recipe is a dream come true for anyone who loves the filling of the pie the most. Better yet, they are completely gluten-free and dairy-free, making them a wonderfully inclusive dessert for holiday gatherings like Thanksgiving. They are simple to make, fun to serve, and deliver all the cozy, comforting flavors you crave.
Why You’ll Love These Pumpkin Pie Cupcakes
This recipe is the perfect solution for easy holiday baking. Here’s why you’ll love it:
- All the Best Parts of Pie: You get that smooth, rich, pumpkin-spice custard flavor without the fuss of making a crust.
- Perfectly Portioned: Individual cupcakes are easy to serve, require no slicing, and are perfect for parties and gatherings.
- Allergen-Friendly: This recipe is thoughtfully crafted to be both gluten-free and dairy-free, so everyone can enjoy a delicious holiday treat.
- Rich & Custardy Texture: These aren’t fluffy like a traditional cupcake; they have a dense, smooth, and creamy texture that is just like a baked pumpkin pie filling.
Your Simple Ingredient Checklist
This recipe uses smart ingredients to achieve its classic flavor while remaining gluten-free and dairy-free.
The Ingredient Lineup:
- 1 (15-ounce) can of 100% pure pumpkin puree
- ½ cup granulated sugar
- ¼ cup lightly packed brown sugar
- 2 large eggs, plus 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ¾ cup full-fat canned coconut milk (the kind for cooking, not from a carton)
- ½ cup gluten-free all-purpose flour blend
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
For Topping:
- Coconut milk whipped cream or your favorite regular whipped cream.
Step-by-Step Guide to Your New Favorite Dessert
Follow these simple steps for perfect, custardy pumpkin pie cupcakes.
Part 1: Mix the Batter
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper or silicone liners. It’s highly recommended to lightly spray the inside of the liners with cooking spray to prevent sticking.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, egg yolk, vanilla extract, and canned coconut milk until the mixture is completely smooth.
- Combine Dry Ingredients: In a separate medium bowl, sift or whisk together the gluten-free flour blend, pumpkin pie spice, salt, baking soda, and baking powder.
- Mix Wet and Dry: Add the dry ingredients to the large bowl with the wet pumpkin mixture. Stir with a spatula or whisk until everything is just combined and no dry streaks remain.
Part 2: Bake and Chill
- Fill Muffin Cups: Scoop the batter evenly into your prepared muffin liners.
- Bake: Place the muffin pan in the preheated oven and bake for 25 minutes. The cupcakes will be puffed up but will settle as they cool.
- Cool in the Pan: Let the cupcakes cool in the muffin pan on a wire rack for at least 30 minutes. They will be very delicate when hot.
- The Most Important Step: Chill! Carefully transfer the cupcakes to the refrigerator and let them chill for at least 1 hour before serving. This step is essential for them to fully set and achieve that perfect, dense, pie-like texture.
- Top and Serve: Just before serving, top each cupcake with a dollop of coconut milk whipped cream or regular whipped cream.
Tips for Perfect Crustless Cupcakes
- Spray the Liners: Don’t skip this step! Gluten-free and crustless baked goods can be prone to sticking, and a light coating of cooking spray on the liners makes removal a breeze.
- The Extra Yolk is Key: The additional egg yolk adds richness and fat to the batter, which helps create that perfect, smooth, and custardy texture.
- Don’t Rush the Cooling: These cupcakes need both the 30-minute cool time at room temperature and the 1-hour chill time in the fridge to fully set. Be patient for the best results!
- Storage: These cupcakes must be stored in an airtight container in the refrigerator because of their custard-like texture. They will stay delicious for up to 4-5 days.
Gluten-Free Crustless Pumpkin Pie Cupcakes
These Gluten-Free Crustless Pumpkin Pie Cupcakes capture all the creamy, spiced goodness of pumpkin pie filling in perfectly portioned, crust-free cupcakes. Naturally gluten-free and dairy-free, they’re the ideal holiday dessert for everyone at the table.
Equipment
- 12-cup muffin pan
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Spatula
- Wire Cooling Rack
Ingredients
- 15 oz 100% pure pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup lightly packed brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 3/4 cup full-fat canned coconut milk
- 1/2 cup gluten-free all-purpose flour blend
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- Coconut milk whipped cream or regular whipped cream, for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper or silicone liners. Lightly spray liners with cooking spray.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, egg yolk, vanilla extract, and coconut milk until smooth.
- In a separate bowl, whisk together gluten-free flour blend, pumpkin pie spice, salt, baking soda, and baking powder.
- Add dry ingredients to the wet mixture. Stir until just combined and no dry streaks remain.
- Divide batter evenly among prepared muffin cups.
- Bake for 25 minutes, until puffed and set. Cupcakes will settle as they cool.
- Cool in pan on wire rack for 30 minutes. Transfer to refrigerator and chill for at least 1 hour before serving.
- Top with whipped cream just before serving.
Notes
For best texture, chill cupcakes for at least 1 hour before serving. Store in the refrigerator in an airtight container for up to 4-5 days. Top with coconut milk whipped cream for a dairy-free option, or regular whipped cream.