Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 12 Cupcakes
I will serve this on Thanksgiving for sure! This will be the best pie you will ever have. I kid you not! Every bite of this heavenly treat is so good! Feel free to tweak this recipe a little and give it your take. Have a wonderful day, friends!
15 oz can pumpkin puree
1/2 c granulated sugar
1/4 c lightly packed brown sugar
2 large Eggs
1 large Egg yolk
1 tsp pure vanilla extract
3/4 c canned coconut milk
1/2 c gluten-free all-purpose flour blend
2 tsp pumpkin pie spice
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
Coconut Milk Whipped Cream:
I use So Delicious CocoWhip
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Line with paper liners a muffin pan and apply the cooking spray.
Step 3: In a large mixing bowl, add in the pumpkin, eggs, egg yolk, coconut, vanilla, brown sugar, and granulated sugar. Beat until well combined.
Step 4: In a separate mixing bowl, add in the pumpkin pie spice, flour blend, baking soda, baking powder, and salt. Sift until well mixed.
Step 5: Transfer the dry ingredients into the wet ingredients and stir until well mixed.
Step 6: Transfer the batter into the prepared muffin pan.
Step 7: Place inside the preheated oven and bake for 25 minutes or until done.
Step 8: Remove from the oven and allow the pan to cool at room temperature for 30 minutes.
Step 9: Place it inside the fridge to chill for at least 1 hour.
Step 10: Top the cupcakes with regular whipped cream or coconut milk.
Step 11: Serve and enjoy!
Make sure not to use refrigerated coconut milk instead of a canned one.
Calories: 241kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 136mg | Potassium: 143mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5605IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1.2mg
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