By Erin Collins, MeaningfulEats.com
These are more of a custardy pie center than a cupcake, and will sink in the middle as they cook. Just fill in the center with whipped cream. Use good cupcake liner, and let them cool completely so they don’t stick to the liner.
Ingredients (12 cupcakes)
- 15 ounce can pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup lightly packed brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3/4 cup canned coconut milk
- 1/2 cup gluten-free all-purpose flour blend
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
Instructions (Prep Time 10 Minutes, Cook Time 25 minutes)
- Preheat the oven to 350oF. Line a muffin pan with paper liners.
- Generously spray the bottoms and sides of the liners with cooking spray.
- In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, whole eggs and egg yolk, vanilla, and coconut milk until smooth.
- In another bowl, sift together the flour blend, pumpkin pie spice, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet and stir to fully combine.
- Scoop the batter into the prepared muffin pan. The cups will be fairly full. Bake the cupcakes for 25 minutes.
- Let the cupcakes cool in the pan for 30 minutes. Refrigerate for at least one hour before serving. Top with regular or coconut-based whipped cream. I use So Delicious CocoWhip. Enjoy!
Nutrition
Calories: 241, Carbohydrates: 21g, Protein: 2g, Fat: 5g, Saturated Fat: 4g, Cholesterol: 46 mg, Sodium: 136mg, Potassium: 143mg, Fiber: 1g, Sugar: 15g, Vitamin A: 5605IU, Vitamin 2mg, Calcium: 35mg, Iron: 1.2mg
