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Pumpkin pie cupcakes

Pumpkin Pie Cupcakes

Skip the pie crust and wow everyone with these gluten free, dairy free, egg free pumpkin pie cupcakes. They are so delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Servings 12 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!
Keyword cupcakes