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
This post contains affiliate links.
September says
These are fantastic. A new favorite in my house. We have made them twice already. Thank you so much!!
Ericka L. says
Greetings! Wow reading the recipe and all of the raving reviews makes me so excited to try these!! Do you think I could substitute mashed sweet potatoes instead of the pumpkin purée and if so would I use the same measurement? Thank you:))
Erin Collins says
Yes I think that will work great! Just be sure the sweet potato puree is very smooth. Let me know how it goes!
Lauren Haskins says
Oh. MY. This were fantastic. My brother has celiac and it’s his second thanksgiving after his diagnosis. I wanted to make something he could enjoy instead of buying some sorbet. He loved these!!!!! Ate 3 in like 6 bites! The whole family raves about them! We are at high altitude so I baked them for 7 mins extra. We aren’t dairy free so I made homemade whipped cream with vanilla and powdered sugar and some cinnamon. Highly recommended! Can’t wait to try more recipes on this site!
Sarah Cardona says
How long would the bake time be if I made them in a mini cupcake pan?
Erin Collins says
I would decrease the bake time to 20 minutes for mini cupcakes. I hope you like them!
Lori Overson says
Delicious! Can they be frozen?
Monica says
I just tried making these and the middles sunk in and they look nothing like yours. I followed the directions, but I did use monk fruit in place of the reg sugar. I used Bob’s red mill 1 to 1 GF baking flour. My batter was very runny, not sure how runny it was supposed to be. Any ideas what I might have done wrong?
Erin Collins says
Unfortunately monk fruit sugar won’t work here! The actual sugar helps to give the pies some structure. Sorry they didn’t turn out for you!
Chris says
Excellent! I have found very few things using gluten free flour I can stand to eat. These were so good! I put real whipped cream with pumpkin spice in it and they were divine. Perfect for fall and small enough and tasty enough after a good meal. Thank you so much! A keeper for sure.
Jackie Millington says
Could I use the pumpkin pie filling rather than 100 percent pumpkin? Would I reduce the brown sugar?
Michelle says
Hi
Is there a substitute for the yolk for vegans and does a flax egg work for the 2 egg replacements?
Thanks!
Helena says
I was pleasantly surprised how great this turned out. I didn’t have coconut milk so I improvised with evaporated milk, turned out really well. I I did it exact to recipe except for the coconut milk. Next time I will reduce the sugar. Thank you this was a crowd pleaser.
Michele says
I used aquafaba as an egg replacement and they were delicious. The consistency may be softer, but my son and I loved them.
Erin Collins says
This is great to know! Thanks for the comment to help others know aquafaba works well.
Linda says
Do these freeze well? Thinking make ahead…
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,