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.