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

• servings: 12 servings
• active time: 10 minutes
• total time: 35 minutes

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

Coconut milk whipped cream (I use So Delicious CocoWhip)

Directions

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!

Nutrition

• Calories: 241 kcal
• Total Fat: 5 g
• Saturated Fat: 4 g
• Cholesterol: 46 mg
• Sodium: 136 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 1 g
• Total Sugars: 15 g
• Protein: 2 g