Pumpkin Pie Cupcakes
These Pumpkin Pie Cupcakes are like individual pieces of pumpkin pie! We combine rich pumpkin, warm fall spices, and creamy coconut to form the base and top them with a dollop of fluffy coconut whipped cream. You can feel good about eating these little gluten-free treats!
Servings: 12
Equipment
- Oven
Ingredients
- 2/3 cup gluten-free flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 15 oz pumpkin puree
- 3/4 cup coconut sugar
- 2 eggs large
- 1 tsp vanilla
- 1/2 cup coconut cream
- 1/4 cup coconut milk or any nut milk
- almond or coconut whipped cream
Instructions
- Line a 12-cup muffin tin with cupcake liners.
- Preheat the oven to 350 degrees.
- In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
- In a large bowl, whisk together pumpkin puree, coconut sugar, eggs, vanilla and coconut cream and coconut milk until well combined.
- Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
- Fill each muffin cup ¾ of the way full.
- Bake for 20 minutes and let cool.
- Remove cupcakes from the pan and chill in the fridge for 30 minutes.
- Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.