Pumpkin Pie Cupcakes
Rated 2 stars by 3 users
Category
Desserts / Sweets
Servings
12
Prep Time
15 minutes
Cook Time
1 hour
It’s that time of year. Pumpkin Season!! I love a pumpkin muffin, donut, pie, etc. I also like mini things so I conjured up a hybrid. I made these mini pie cupcake like treats and they are amazing. Add a little coco whip and you have dessert for days.
If you like pumpkin pie, you have to try this one bowl recipe!
Author:Traci
Ingredients
-
1 can of pumpkin puree (usually 15oz)
-
3/4 cup of coconut sugar
-
2 large eggs
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1 large egg yolk
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1 tsp of vanilla puree
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3/4 cup canned coconut milk
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1 cup of GF flour
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2 tsp of pumpkin pie spice
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1/2 tsp of salt
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1/2 tsp of baking soda
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1/4 tsp of baking powder
-
optional*
coco whip for garnish
Directions
Preheat your oven to 350 degrees
In a large bowl, mix together your wet ingredients. Pumpkin, coconut sugar, egg, egg yolk, vanilla and coconut milk. Mix until combined.
Then add your salt, baking soda, baking powder, pumpkin spice mix and mix into mixture.
Lastly, add your flour and fully combine.
In a sprayed muffin tin (I used large muffin tins for a different shape), full the mixture to the top.
Bake for 30 minutes
Let the cupcakes cool in pan for 30 minutes.
And then refrigerate for an hour before serving.
Garnish with coco whip, yum!
1 comment
Should #7 say let the cupcakes COOL in pan for 30 mins?
