If you’re yet to master the art of gluten-free pie crust making, these pumpkin pie cupcakes are for you! Even if you have mastered the art of gluten-free pie crust making (tell me your secrets…) these cupcakes are amazingly delicious.
They are a cross between pumpkin pie and a cupcake. Skeptical? You’ll have to taste to believe it!
These gluten-free pumpkin pie cupcakes are perfect for gluten/dairy-free guests at Thanksgiving. Coconut milk replaces regular milk, but nobody will notice or taste the coconut. All they’ll taste is creamy, custardy, spiced pumpkin deliciousness.
These are so easy to make and can be made a day in advance, which is always a lifesaver at holiday gatherings. I didn’t think anything could ever compare to classic pumpkin pie, but these cupcakes are right up there with the best pumpkin desserts I’ve ever tasted.
Just a tip that the kind of cupcake liners you use for this recipe matters. I like using this kind because nothing sticks to them!
Add them to your Thanksgiving (or weekday night) lineup and your guests, gluten-free or not, will thank you.
These cupcakes can be made a day in advance and refrigerated until serving, which makes them a great make-ahead dessert for holiday gatherings. Though this recipe was created and developed using my flour blend, you can substitute any gluten-free all-purpose flour blend you like. For this recipe I really like these cupcake liners!
- 15-ounce can pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup lightly packed brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3/4 cup canned coconut milk
- 2/3 cup Erin’s Grain-Free Flour Blend or gluten-free all-purpose flour blend of choice
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- Coconut milk whipped cream (I use So Delicious CocoWhip)
- Preheat the oven to 350F. Line a muffin pan with paper liners. Generously spray the bottoms and sides of the liners with cooking spray.
- In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, and coconut milk until smooth.
- In another bowl, sift together the flour blend, pumpkin pie spice, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet and stir to fully combine.
- Scoop the batter into the prepared muffin pan. The cups will be fairly full. Bake the cupcakes for 25 minutes.
- 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!
I highly recommend sifting the dry ingredients, especially because almond flour (which is in my blend) tends to clump up.
Do not use boxed or refrigerated coconut milk in place of the canned coconut milk.
I make my own coconut milk whipped cream from canned coconut milk or use So Delicious CocoWhip that can be found in the freezer section of most health food stores.
Erin’s Grain-Free Flour Blend: 30% Almond Flour, 30% Buckwheat Flour, 30% Potato Starch, 10% Arrowroot Powder – More information here
Recipe adapted from Mel’s Kitchen Cafe
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