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Pumpkin Pie Cupcakes (gluten-free & dairy-free)


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  • Author: Emily Smith
  • Total Time: 35 minutes
  • Yield: 12 1x

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

  1. Preheat oven to 375 F.
  2. Line 12 muffin cups.
  3. In a large bowl combine flour, baking powder, pumpkin pie spice and salt.
  4. In a separate bowl whisk eggs, sugar, coconut milk, coconut oil and vanilla.
  5. Add pumpkin puree and combine well.
  6. Add flour mixture and stir until well combined.
  7. Spoon batter into prepared muffin cups.
  8. Bake in preheated oven 20 to 25 minutes.
  9. Cool for 10-15 minutes before removing from muffin tins.

For the icing

  1. Combine all of the ingredients in a medium sized bowl.
  2. Use a hand mixer to blend until smooth.
  3. Transfer to piping bag for icing or simply spread over cupcakes.
  • Prep Time: 10
  • Cook Time: 25