Thanksgiving Pumpkin Pie Cupcakes

Gluten free dairy free Pumpkin Pie Cupcakes

originally found: http://bakingbites.com/2009/10/impossible-pumpkin-pie-cupcakes/

And then converted to be Gluten Free and Dairy Free.  They turned out delicious.  And easy.

Impossible Pumpkin Pie Cupcakes

• ⅔ cup all purpose flour gluten free flour blend I use Silvana’s all purpose flour blend from Cooking for Isaiah
• 6 cups white rice flour
• 3 cups tapioca flour
• 1 ½  cups Potato Starch
• 1 tablespoon salt
• 2 tablespoon Xantham Gum
• ¼ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2 tsp pumpkin pie spice
• 1 15-oz can pumpkin puree
• ½ cup sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup half and half (or evaporated milk) Canned coconut milk not blended to include fatiness

1. Preheat the oven to 350F.
2. Line a 12-cup muffin tin with paper or silicone liners.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
4. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined.
5. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
6. Fill each muffin cup with approximately ⅓ cup of batter.
7. Bake for 20 minutes.
8. Cool cupcakes in pan. They will sink as they cool.
9. Chill cupcakes before serving.
10. Top with lightly sweetened whipped cream.

Makes 12

Sweetened Whipped Coconut Cream.

• ¾ cup canned coconut milk (the rest of the can)
• 1 tablespoon Powdered Sugar
• 1 tablespoon of Coconut oil still solid to add extra fatiness just in case the coconut milk is not thick enough

Warning I did not measure the conconut oil or the powdered sugar or really the coconut milk i just used what was left over from making the cupcakes.

1. Blend all ingredients in stand mixer until smooth and almost peaky
2. Refrigerate and enjoy