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Gluten-Free Pumpkin Pie Cupcakes Recipe - gluten-free pumpkin cupcakes

Gluten-Free Pumpkin Pie Cupcakes Recipe

Enjoy these moist gluten-free pumpkin cupcakes, featuring real pumpkin puree and a hint of warm spices for a delightful fall treat.
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Cook Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 180 kcal

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

Instructions
 

  • Preheat oven to 350F and line a muffin pan with liners, spraying them.
  • Mix pumpkin puree, granulated sugar, brown sugar, eggs, egg yolk, vanilla, and coconut milk until smooth.
  • Sift together gluten-free flour, pumpkin pie spice, and salt.
  • Add dry ingredients to wet ingredients and stir to combine.
  • Scoop batter into prepared muffin pan and bake for 25 minutes.
  • Cool cupcakes in the pan for 30 minutes, then refrigerate for at least 1 hour before serving.

Notes

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.