These cupcakes can be made a day in advance and refrigerated until serving, which makes them a great make-ahead dessert for holiday gatherings.Update: Lately I’ve been using these silicone muffin liners and they work the best of any I’ve found!
- 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
- 1/2 cup gluten-free all-purpose flour blend
- 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 (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!
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.
You can also use Erin’s Grain-Free Flour Blend: 30% Almond Flour, 30% Buckwheat Flour, 30% Potato Starch, 10% Arrowroot Powder – More information here