Crustless Gluten Free Pumpkin Pie Cupcakes

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When it comes to planning for the holidays, you have to have some delicious gluten free desserts to add to your menu! These simple gluten free pumpkin pie cupcakes are the perfect fall treat. They taste just like a slice of your favorite Thanksgiving treat without the crust! And since they’re made with a handful of simple ingredients, they’re easier to make than a traditional pie.

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The delicious combination of pumpkin and whipped cream make these simple cupcakes taste just like Thanksgiving! But what I love most about this recipe is how easy it is to prepare.

With just a handful of ingredients, you can make your own gluten free pumpkin pie cupcakes at home today! And the best part is that you don’t need any specialty ingredients to make them — just a little bit of gluten free flour. That makes them one of my favorite gluten free pumpkin recipes!

Gluten Free Pumpkin Pie Cupcakes

You’ll never want to bake a full pumpkin pie again after you try these easy cupcakes! That’s because they taste just like pie without all the hard work!

Since these cupcakes are made with traditional pumpkin pie ingredients, you get all the flavor of a slice of pie in each bite. To make your own pumpkin dessert, you’ll need:

• Pumpkin puree (not pumpkin pie filling!)
• Sweetened condensed milk
• Eggs
• Gluten free flour
• Salt
• Baking powder
• Pumpkin pie spice
• Whipped cream

What is the best gluten free flour for baking?

Finding the right flour is the hardest part of baking gluten free! That’s because there are so many different options, it’s hard to know which brands are good and which aren’t.

I’ve tried a variety of gluten free flours and my top choice is Bob’s Red Mill 1-for-1 Gluten Free Baking flour. It’s a great option for baking because you can replace traditional flour cup-for-cup, making it easy to adapt any recipe. And it’s not gritty or grainy like some other GF flours can be.

How to Make Gluten Free Pumpkin Pie Cupcakes

This recipe couldn’t be easier to make since there’s no need to bother with preparing a gluten free pie crust! Just follow these quick and easy instructions to make your own gluten free pumpkin cupcakes for your Thanksgiving dinner.

Start by combining the pumpkin, sweetened condensed milk, and eggs in a large bowl. Beat until the ingredients are well combined and the mixture is smooth and lump-free.

After that, add the gluten free flour, baking powder, salt, and pumpkin pie spice. Continue beating the mixture together until it’s smooth and well-combined.

Grease a muffin pan with nonstick cooking spray and spoon the pumpkin mixture into each cup. Fill each muffin cup around 2/3 of the way full of batter.

Bake at 350 degrees for 20 to 25 minutes, until a toothpick inserted into the cupcakes comes out clean. Then, allow the cupcakes to cool in the pan until they come to room temperature.

After that, remove the cupcakes from the pan and transfer them to the refrigerator to chill for at least 2 hours.

When you’re ready to serve your pumpkin desserts, remove them from the fridge and top each treat with whipped cream or Cool Whip before serving.

Pumpkin Pie Cupcakes Recipe Ideas

See how easy it is to make your own pumpkin cupcakes? Once you try this recipe, these treats are going to be your go-to treat for the fall.

And since this recipe is so easy to make, it’s simple to adjust to suit your needs. Try using these recipe adjustments and additions to make a delicious fall dessert for any celebration:

• Use regular flour. If you don’t need your dessert to be gluten free, you can substitute regular all-purpose flour in this recipe. The measurements for all the other ingredients will remain the same.
• Add some icing. Make a more traditional cupcake treat by topping your dessert with icing instead of whipped cream. Cream cheese or white icing would taste great on top of these treats.
• Decorate with toppings. Dress up your Thanksgiving treats with the help of some toppings. Sprinkle some pumpkin pie spice or cinnamon over the top of each cupcake or decorate with sprinkles to add a pop of color.

How to Store Pumpkin Pie Cupcakes

Like traditional pumpkin pie, it’s best if you store these cupcakes in the refrigerator. Transfer them to an airtight container to keep them from drying out, then keep them in the fridge for up to five days. If you’re topping your cupcakes with whipped cream, it’s best to store them without the topping until you’re ready to serve them.

More Easy Recipe Ideas:

Gluten Free Pumpkin Oatmeal Cookies

Pumpkin Whoopie Pies

Easy Gluten Free Pumpkin Dessert in a Jar

Pumpkin Pie Parfaits