Gluten-Free Crustless Pumpkin Pie Cupcakes {Dairy-Free}

Step 1

Preheat the oven to 350F. Line a muffin pan with paper liners (or silicone muffin liners).Generously spray the bottoms and sides of the liners with cooking spray.

Step 2

In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, and coconut milk until smooth.

Step 3

In another bowl, sift together the flour blend, pumpkin pie spice, salt, baking soda, and baking powder.

Step 4

Add the dry ingredients to the wet and stir to fully combine.

Step 5

Scoop the batter into the prepared muffin pan. The cups will be fairly full. Bake the cupcakes for 25 minutes.

Step 6

Let the cupcakes cool in the pan for 30 minutes. Refrigerate for at least 1 hour before serving. Top with coconut milk or regular whipped cream. Enjoy!