Description
Crustless Pumpkin Pie Cupcakes are soft, silky, and spiced like pumpkin pie, but crustless, gluten-free, and dairy-free.
Ingredients
Scale
- 1 can (15 oz) pumpkin purée
- ¾ cup coconut sugar or brown sugar
- 3 large eggs
- 1 cup coconut milk (or any dairy-free milk)
- 1½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp allspice
- ¼ tsp salt
- 1 tsp vanilla extract
- 3 tbsp gluten-free flour blend (or almond flour)
- Optional topping: Coconut whipped cream or dairy-free whipped topping
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners and lightly grease them.
- In a large bowl, whisk together pumpkin purée, sugar, eggs, milk, spices, salt, and vanilla until smooth.
- Add gluten-free flour and whisk until fully combined.
- Pour the mixture evenly into the muffin cups, filling about ¾ full.
- Bake for 20–25 minutes, or until the centers are set and slightly firm to the touch.
- Allow to cool completely in the pan before transferring to the refrigerator.
- Chill for at least 2 hours before serving. Top with coconut whipped cream if desired.
Notes
- Gluten-free flour blend can be substituted with almond flour.
- Coconut sugar can be replaced with brown sugar.
- These cupcakes are dairy-free and gluten-free.
- They can be served chilled or at room temperature.
- Store leftovers in the refrigerator for up to 3–4 days; freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (about 100-110 g)
- Calories: 165
- Sugar: 15 g
- Sodium: 65 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1.4 g
- Protein: 2 g
- Cholesterol: 56 mg
Keywords: Crustless Pumpkin Pie Cupcakes, gluten-free pumpkin cupcakes, dairy-free pumpkin pie cupcakes, pumpkin pie cupcakes without crust, Thanksgiving dessert