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Gluten-Free Pumpkin Pie Cupcakes Recipe - gluten-free pumpkin cupcakes - Gluten-free pumpkin cupcakes: enjoy these soft, flavorful treats this fall. Easy to mak

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
Servings: 12
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350F and line a muffin pan with liners, spraying them.
  2. Mix pumpkin puree, granulated sugar, brown sugar, eggs, egg yolk, vanilla, and coconut milk until smooth.
  3. Sift together gluten-free flour, pumpkin pie spice, and salt.
  4. Add dry ingredients to wet ingredients and stir to combine.
  5. Scoop batter into prepared muffin pan and bake for 25 minutes.
  6. 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.