Description
Pumpkin pie cupcakes are a fun take on the traditional pumpkin pie. Serve guests their own for a great Thanksgiving dessert. Perfect for the kids table!
Ingredients
Scale
- 1 3/4 cup all-purpose gluten-free flour
- 1 1/8 teaspoon of pumpkin pie spice
- 2 tsp baking powder
- a pinch of salt
- 2 eggs
- 3/4 cup of turbinado or coconut sugar
- ½ cup unsweetened coconut milk
- 1/3 cup virgin coconut oil
- 1 tsp vanilla extract
- 1 cup + 2 Tbsp pure pumpkin puree (not pumpkin pie filling!)
Pumpkin Spiced Icing
- 2 Tbsp butter or dairy-free margarine
- 2 Tbsp of unsweetened almond milk
- 1 teaspoon vanilla
- 1 teaspoon of pumpkin pie spice
- 2 cups powdered sugar
Instructions
- Preheat oven to 375 F.
- Line 12 muffin cups.
- In a large bowl combine flour, baking powder, pumpkin pie spice and salt.
- In a separate bowl whisk eggs, sugar, coconut milk, coconut oil and vanilla.
- Add pumpkin puree and combine well.
- Add flour mixture and stir until well combined.
- Spoon batter into prepared muffin cups.
- Bake in preheated oven 20 to 25 minutes.
- Cool for 10-15 minutes before removing from muffin tins.
For the icing
- Combine all of the ingredients in a medium sized bowl.
- Use a hand mixer to blend until smooth.
- Transfer to piping bag for icing or simply spread over cupcakes.
- Prep Time: 10
- Cook Time: 25