Every year I like to add one or two new things to our Thanksgiving Feast. This year I wanted to try homemade biscuits and a new dessert. I’ve made the biscuits (which turned out amazing) so next it was time for a new dessert. I wanted to put a new twist on a very common dish. So I made Pumpkin Pie Cupcakes.
I’ve never really use the term “to die for” to describe food, but these cupcakes are….. “to die for”. My kids, who never wanted to dive into pie before without bribery couldn’t get enough of them.
And since I still see lots of comments from people struggling to make a good pie crust, I desperately want to help.
I can help you solve this problem in two ways. You can get my pie crust recipe in my guide (here) or you can skip the crust and make these pumpkin pie cupcakes instead. Either way, you can’t go wrong.
These pumpkin pie cupcakes are so easy to make and are made in minutes. Just make sure you follow my few quick notes on how to make them and you will be in dessert heaven in no time.
Just a quick note, the is not the same as my pumpkin pie filling. It’s a little different so they can hold up as you eat them.
My Ingredients
The most important thing to know about the ingredients I use is that not all pumpkin purees are made equal. Some of them are runnier than others. This can really ruin the consistency of whatever you’re baking. I only use Libby’s brand. I’ve used it for years in my muffins and it is absolutely perfect. I use Let’s do….Organic Sweetened condensed coconut milk and Thai kitchen coconut cream. These can all be found in most grocery stores and on Amazon.
My Method
The trick to this is, the night before you decide to bake the cupcakes, put the can of coconut cream in the refrigerator. There it will solidify and separate itself from the coconut water that is also in the can. Then, when you open the can right before you mix up the whip cream, you will only scoop out the solid part of the coconut cream.
Paola Anna has helped thousands of people live a delicious gluten free life. Her gluten intolerance and her boys’ food allergies have inspired her to be an advocate for the gluten free community and create recipes that are top mostly 8 allergy friendly. You can sign up to be a Gluten Free Insider at her website stayglutenfree.com
Pumpkin Pie Cupcakes
Ingredients
Cupcakes
- 120 g King Arthur's Measure for Measure Gluten Free Flour
- 2 tsp Pumpkin Pie Spice
- 1 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 15 oz Can pure pumpkin puree I use Libby's brand
- 1 7.4 oz Can condensed coconut milk
- 164 g Organic cane sugar
- 2 tbsp Bob's Red Mill brand egg replacer
- 4 tbsp Warm water
Coconut Whip Cream
- 1 14 oz Can coconut cream Refrigerated
- 2 tbsp Organic powder sugar
Cream Cheese Icing
- 2 tbsp Earth Balance Dairy free butter sticks Room temperature
- 2 tbsp Dairy free cream cheese Room temperature. I use Tofutti brand
- 1 tbsp Chilled canned coconut cream
- 1/2 tsp Maple Syrup (optional)
- 1/4 tsp Vanilla extract
- 2 cups Organic Powdered Sugar Measured then sifted
Instructions
Cupcakes
- Preheat oven 350F and line muffin pan with liners
- In a small bowl, whisk flour, pumpkin pie spice, cinnamon, ground cloves, baking powder, baking soda and salt together. Set aside.
- In separate small bowl, combine egg replacer and water. Stir and let thicken 1-2 minutes.
- In large bowl, condensed milk, and sugar. Stir with a spatula to make sure there are no clumps in the milk.
- Add the thickened egg replacer to wet mixture.
- Add the pumpkin puree and dry mix and continue stirring with spatula. Stir everything together just until combined. Do not over mix. Make sure any clumps from the condensed milk dissolve into mixture.
- Use a 2 tbsp cookie scoop to evenly distribute the batter into your muffin pan.
- Bake for 28-30 minutes.
- Let the cupcakes cook in muffin pan for 30 minutes.
- Mix together coconut whip cream.
- Top them with coconut whip cream and serve. Or chill them in the refrigerator for 30 minutes, top them and enjoy.
Coconut Whip Cream
- Refrigerate the can of coconut cream at least 24 hours prior to use.
- In stand or handheld mixer with whisk attachment mix the chilled coconut cream and powdered sugar together.
- Use a piping bag and tip to top the pumpkin pie cupcakes and enjoy!
Cream Cheese Icing
- Make sure butter and cream cheese are room temperature and cream them together in stand mixer with paddle attachment.
- Add vanilla and maple syrup (optional)
- Measure, then sift powder sugar and add it to mixing bowl.
- Add coconut cream and mix every thing together to form icing.
- Top the cupcakes, serve and enjoy!