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–+ servings
close up shot of crustless pumpkin pie topped with whipped cream and cinnamon
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Meaningful Eats

Gluten-Free Crustless Pumpkin Pie Cupcakes (Dairy-Free)

12 cupcakes
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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Erin Collins

Ingredients

  • 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

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!

Video

Notes

Recipe Notes
  • COCONUT MILK: For best results, use full-fat canned coconut milk in this recipe. Do not use boxed or refrigerated coconut milk in place of the canned coconut milk.
  • MUFFIN LINERS: Lately I have been loving baking these in a silicone muffin pan. If you use muffin liners, the kind of cupcake liners you use for this recipe matters. I like using a higher quality liner (this kind) because nothing sticks to them! You can also spray the liners lightly with nonstick cooking spray for extra guarantee they won't stick.
  • THEY WILL SINK - THAT'S NORMAL: These are not a true cupcake or a true pumpkin pie. They're a wonderfully delicious cross between the two, so set your expectations right. They will sink slightly in the middle as they cool and that's totally normal. Fill that hole up with whipped cream and nobody will complain!

Make-Ahead/Storage

  • MAKE-AHEAD: For best results, recommend making these in advance! They are best when they've chilled overnight.
  • STORAGE: Cover any leftover cupcakes in an airtight container in the refrigerator, or on a plate tightly covered with plastic wrap for up to 5 days.

Nutrition

Calories: 241kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 136mg | Potassium: 143mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5605IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1.2mg