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gluten-free crustless pumpkin pie cupcakes {dairy-free}

5.0

(34)

meaningfuleats.com
Your Recipes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 12

Cost: $3.00 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

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.

Step 2

In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, and coconut milk until smooth.

Step 3

In another bowl, sift together the flour blend, pumpkin pie spice, salt, baking soda, and baking powder.

Step 4

Add the dry ingredients to the wet and stir to fully combine.

Step 5

Scoop the batter into the prepared muffin pan. The cups will be fairly full. Bake the cupcakes for 25 minutes.

Step 6

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!

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