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! (Update: Lately I’ve been using these silicone muffin liners and they work even better!)
Add them to your Thanksgiving (or weekday night) lineup and your guests, gluten-free or not, will thank you.
Feel like making crust? Check out this Gluten-Free Pumpkin Pie!
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Gluten-Free Crustless Pumpkin Pie Cupcakes {Dairy-Free}
Ingredients
- 15 ounce can pumpkin puree
- ½ cup granulated sugar
- ¼ cup lightly packed brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ¾ cup canned coconut milk
- 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, I use So Delicious CocoWhip
Instructions
- 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.
- 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!
Recipe Notes
Recipe adapted from Mel’s Kitchen Cafe
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Linda says
I made these for my Daughter. They were very easy & a hit will everyone. A cross between a cupcake and pumpkin pie. I topped with real whipped cream. Yummy!
Cass says
Made for Christmas Eve. Delicious! I served with a homemade spiced whipped cream. Thank you for a great, easy (but also fancy) recipe!
Pat Kuriatnyk says
Can you use evaporated milk instead of coconut? I am only looking for Gluten-free and I don’t need to worry about dairy or vegan or anything else?
Erin Collins says
Yes that will work great! Should be really tasty with evaporated milk!
Paula says
Wow – a Thanksgiving dessert I could eat and enjoy – leftover after leftover! Even my non GF friends loved it. It was like eating the yummy goo out of the middle of the piece of pumpkin pie but without gluten and dairy. Thank you!
Christine says
I made these for the first time on Thanksgiving, and they were delicious! Will definitely make them again! Great recipe,