Gluten Free Crustless Pumpkin Pie Cupcakes
Gluten Free Crustless Pumpkin Pie Cupcakes By Erin | Meaningful Eats. These cupcakes can be made a day in advance and refrigerated until serving, which makes them a great make-ahead dessert for holiday gatherings.
INGREDIENTS
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
For Topping
Coconut milk whipped cream (I use So Delicious CocoWhip)
INSTRUCTIONS
Visit Gluten Free Crustless Pumpkin Pie Cupcakes By Erin | Meaningful Eats @ meaningfuleats.com for full recipe
INGREDIENTS
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
For Topping
Coconut milk whipped cream (I use So Delicious CocoWhip)
Image Credit : meaningfuleats.com
Visit Gluten Free Crustless Pumpkin Pie Cupcakes By Erin | Meaningful Eats @ meaningfuleats.com for full recipe
