Gluten-Free Crustless Pumpkin Pie Cupcakes (Dairy-Free)
These are meant to be more of a custardy pie center than an actual cupcake. They will sink in the middle as they cook but that's totally normal (they aren't cake)! Just fill in the center with whipped cream. Be sure to use a good cupcake liner like this one or a silcone liner and let them cool completely so they don't stick to the liner.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 15 oz can 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 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 (I use So Delicious CocoWhip)
Instructions
- 1
Preheat the oven to 350F. Line a muffin pan with paper liners (or silicone muffin liners).Generously spray the bottoms and sides of the liners with cooking spray.
- 2
In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, and coconut milk until smooth.
- 3
In another bowl, sift together the flour blend, pumpkin pie spice, salt, baking soda, and baking powder.
- 4
Add the dry ingredients to the wet and stir to fully combine.
- 5
Scoop the batter into the prepared muffin pan. The cups will be fairly full. Bake the cupcakes for 25 minutes.
- 6
Let the cupcakes cool in the pan for 30 minutes. Refrigerate for at least 1 hour before serving. Top with coconut milk or regular whipped cream. Enjoy!