Meaningful Eats · by Erin Collins★ 5.0 (117)
Gluten-Free Crustless Pumpkin Pie Cupcakes (Dairy-Free)
NUTRITION · PER SERVING35M COOK
CAL 6%·PRO 4%
CARBS 20G64% OF CAL
1G FIBER13G SUGAR6G OTHER
FAT 7G54% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crustless pumpkin pie cupcakes with a custardy center that sink in the middle—that's intentional. Top with whipped coconut cream for a dairy-free fall dessert.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 12- 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
- Coconut milk whipped cream (I use So Delicious CocoWhip)
At a glance
PER SERVING · TIME 35M
CAL 6%·PRO 4%
CARBS 20G64% OF CAL
1G FIBER13G SUGAR6G OTHER
FAT 7G54% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 140mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 49mg
- Calcium
- 24mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.