🎃 Pumpkin Pie Cupcakes (Gluten Free)

These cupcakes are seriously better than pumpkin pie — especially if what you love is the filling!

🧁 Ingredients

• 1 (15 oz) can pumpkin purée (We love Libby's Brand!)

• 1/2 cup granulated sugar

• 1/4 cup brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 3/4 cup evaporated milk

• 2/3 cup all-purpose gluten free flour (like Bob's Red Mill 1-to-1)

• 2 tsp pumpkin pie spice

• 1/4 tsp salt

• 1/4 tsp baking powder

• 1/4 tsp baking soda

Instructions

1. Preheat oven to 350°F (175°C).

2. Prep your muffin tin with:

   • Silicone liners

   • OR foil liners sprayed with cooking spray

   • OR simply spray the cups directly with cooking spray

   (Avoid paper liners — they stick!)

3. Mix wet ingredients:
   In a medium bowl, combine:

   • Pumpkin purée

   • Sugar & brown sugar

   • Eggs

   • Vanilla extract

   • Evaporated milk

4. Add dry ingredients:

   • Add flour, pumpkin pie spice, salt, baking powder, and baking soda to the wet mixture.

   • Stir until well combined.

5. Fill muffin cups:

   • Use about 1/3 cup of batter per muffin.

6. Bake for 20 minutes.

7. Cool completely:

   • Let cupcakes cool in the pan for 20 minutes, then remove them.

   • Refrigerate for at least 30 minutes to set the texture.

8. Top and serve:

   • Just before serving, add whipped cream and sprinkle a dash of pumpkin pie spice on top.

🎉 Makes 12 cupcakes. Best served chilled.
Perfect for fall gatherings, holiday treats, or any time you're craving pumpkin pie filling in cupcake form!