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.
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
- Ensure all ingredients are at room temperature for better mixing.
- For added richness, experiment with different nut milks if coconut isn't preferred.
- Keep leftovers in the fridge for a chilly dessert treat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For added richness, experiment with different nut milks if coconut isn't preferred.
- Keep leftovers in the fridge for a chilly dessert treat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.