There’s something comforting about a recipe that embraces imperfection—especially one as delicious as these crustless pumpkin pie cupcakes. With their custardy centers and sunken tops, they might not look like traditional cupcakes, but they taste like the very heart of fall. These gluten-free, dairy-free treats are simple to make, require no pie crust or mixer, and are perfect for Thanksgiving tables, meal prep snacks, or cozy weeknight desserts.
In this post, we’ll walk through how to make them, why they sink (and why that’s okay), how to store them, and creative ways to serve them up with style.
The Cozy Origin of These Crustless Pumpkin Cupcakes
When Pie Meets Cupcake in the Best Possible Way
Years ago, I brought a gluten-free dessert to a friendsgiving—not a full pie, not quite a cupcake, but something in between. The tops had sunk. I panicked, but a quick swoop of coconut whipped cream made them look polished. I handed them out anyway. By the end of the night, not only were they gone, but people were asking for the recipe.
That’s how these gluten-free crustless pumpkin pie cupcakes became a fall tradition in my home. They’re not fussy. No crust. No dairy. Just a creamy, warmly spiced center that holds its shape like a mini pie. They’re best chilled, and they only get better with time.
Why These “Cupcakes” Sink—and Why That’s Great
If you’re expecting a fluffy bakery-style cupcake, this recipe will surprise you. These are dense and custardy, more like pumpkin pie filling baked into a handheld form. The tops collapse slightly as they cool because there’s no flour structure like in traditional cakes. It’s normal—and even welcome. That little dip in the center becomes the perfect bowl for whipped cream.
Made with canned pumpkin, eggs, and creamy coconut milk, these cupcakes are rich without being heavy, and indulgent without gluten or dairy. They taste like fall memories in bite-sized form—and that’s exactly the point.
Ingredient Swaps & Flavor Twists for Every Baker
Flexible Flour Blends and Sweeteners
One of the best things about these cupcakes is how adaptable they are. You don’t need a specialty store to make them work. Start with a solid gluten-free all-purpose flour blend—one with xanthan gum included works best. But if your blend doesn’t include it, don’t worry; the eggs provide the structure here.
Here are a few tested variations:
- Oat flour: Adds a hearty texture and still keeps the recipe gluten-free.
- Almond flour: Adds richness, though the texture will be softer.
- Maple syrup or coconut sugar: Can be swapped for the brown sugar for a more natural sweetener profile.
Keep in mind, using liquid sweeteners like maple syrup may affect texture slightly—reduce the coconut milk by a tablespoon or two if swapping.
Flavor Boosts & Mix-In Magic
You can absolutely stick to the original recipe and get a five-star result—but if you’re in the mood to experiment, these add-ins are tasty twists:
- Mini chocolate chips: A kid favorite. Add ½ cup for a sweet surprise in each bite.
- Chopped pecans: Stir in ¼ cup for a nutty crunch and fall flair.
- Extra spice: Add a pinch of nutmeg or ginger for even more warmth.
- Espresso powder: A small pinch brings out the pumpkin spice flavor—try it!
These cupcakes also adapt well to toppings. A sprinkle of cinnamon sugar before baking gives them a toasty top, and whipped coconut cream or dairy-free cream cheese frosting makes them party-worthy.
Remember: They’ll sink in the center, so lean into that soft dip. That’s your whipped cream well, and it’s not a flaw—it’s a feature.
Gluten-Free Crustless Pumpkin Pie Cupcakes (Dairy-Free)
Ingredients
- 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
- For Topping:
- Coconut milk whipped cream I use So Delicious CocoWhip
Instructions
- Preheat the oven to 350F. Line a muffin pan with paper liners (or silicone muffin liners).
- Generously spray the bottoms and sides of the liners with cooking spray.
- In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, and coconut milk until smooth.
- In another bowl, sift together the flour blend, pumpkin pie spice, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet and stir to fully combine.
- Scoop the batter into the prepared muffin pan. The cups will be fairly full. Bake the cupcakes for 25 minutes.
- Let the cupcakes cool in the pan for 30 minutes. Refrigerate for at least 1 hour before serving. Top with coconut milk or regular whipped cream. Enjoy!
Notes
COCONUT MILK: For best results, use full-fat canned coconut milk in this recipe. Do not use boxed or refrigerated coconut milk in place of the canned coconut milk.
MUFFIN LINERS: Lately I have been loving baking these in a silicone muffin pan. If you use muffin liners, the kind of cupcake liners you use for this recipe matters. I like using a higher quality liner (this kind) because nothing sticks to them! You can also spray the liners lightly with nonstick cooking spray for extra guarantee they won’t stick.
THEY WILL SINK – THAT’S NORMAL: These are not a true cupcake or a true pumpkin pie. They’re a wonderfully delicious cross between the two, so set your expectations right. They will sink slightly in the middle as they cool and that’s totally normal. Fill that hole up with whipped cream and nobody will complain!
Make-Ahead/Storage
MAKE-AHEAD: For best results, recommend making these in advance! They are best when they’ve chilled overnight.
STORAGE: Cover any leftover cupcakes in an airtight container in the refrigerator, or on a plate tightly covered with plastic wrap for up to 5 days. Nutrition
Calories: 241kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 136mg | Potassium: 143mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5605IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1.2mg
Baking Tips & Storage for Crustless Pumpkin Pie Cupcakes
Bake Smart: Avoid Sticking & Sinking Nightmares
Because these cupcakes are custard-based and crustless, a few simple steps can save you from heartbreak (or at least torn liners):
- Use silicone or high-quality paper liners: These are essential. Cheap liners tend to glue themselves to the cupcake. Silicone ones release effortlessly and are reusable.
- Spray the liners: Even the good ones. A quick shot of nonstick spray ensures clean removal after chilling.
- Don’t skip the chill time: Let the cupcakes cool in the pan for 30 minutes, then transfer to the fridge for at least an hour. This helps them set and intensifies the flavor.
Yes, the centers will sink—but that’s part of the charm. It means the texture is spot-on: creamy, dense, and pie-like, not dry or cake-y.
Want a pro tip? Let the cupcakes chill overnight for the best flavor and firmness. They’re one of those desserts that get better the next day.
How to Store for Days of Perfect Texture
These are not just make-ahead friendly—they practically demand it. Here’s how to keep them fresh and firm:
- Refrigerator: Store in an airtight container or on a plate tightly covered with plastic wrap for up to 5 days.
- Freezer: You can freeze them! Wrap each chilled cupcake tightly in plastic, then foil, and store in a freezer bag. Thaw in the fridge overnight before serving.
- Serve cold or slightly chilled: These aren’t meant to be served warm. The custard texture is best cold, like pumpkin pie.
If making for an event, bake the night before and chill overnight. Add whipped cream just before serving to keep it pretty and fresh.
Serving & Styling Your Crustless Pumpkin Cupcakes
Everyday Treat or Elegant Dessert? Both.
These cupcakes may be simple, but that doesn’t mean they can’t impress. They’re the kind of dessert that feels both comforting and refined—especially with the right presentation.
Here are a few easy ways to elevate them:
- Top with coconut whipped cream and a dusting of cinnamon or pumpkin pie spice.
- Add a maple drizzle: Mix maple syrup with a pinch of cinnamon and lightly spoon it over each cupcake.
- Serve in mini ramekins: If you want to skip liners altogether, bake them in greased ceramic ramekins and serve with a spoon.
- Holiday-worthy touch: Add candied pecans or a small star anise on top for a rustic fall look.
For everyday enjoyment, just pull one from the fridge, top it with whipped cream, and enjoy cold with coffee or tea.
Perfect for Gatherings, Gifting, or Meal Prep
Because they’re make-ahead friendly and don’t require utensils, these cupcakes are ideal for:
- Thanksgiving dessert tables (especially for gluten- and dairy-free guests)
- Fall brunches or potlucks
- Healthy snack prep—yes, dessert counts
- Holiday gift boxes: Wrap each in parchment and place in cupcake boxes for a thoughtful edible gift.
No matter how you serve them, these crustless pumpkin cupcakes remind you that baking doesn’t have to be complicated to be deeply satisfying.
FAQ: Gluten-Free Crustless Pumpkin Pie Cupcakes (Dairy-Free)
Why do the cupcakes sink in the middle?
That’s completely normal! These are more like a mini custard or crustless pumpkin pie than a cupcake. As they cool, they naturally collapse a bit in the center—making the perfect well for whipped cream.
Can I use a different milk instead of canned coconut milk?
Stick with full-fat canned coconut milk for the best texture. Boxed or refrigerated versions are too thin and won’t set properly.
What kind of gluten-free flour works best?
Use a gluten-free all-purpose flour blend with xanthan gum. You can also try oat or almond flour, though textures may vary slightly.
How long do they last in the fridge?
Store covered for up to 5 days in the refrigerator. You can also freeze them individually and thaw overnight.
Conclusion
These Gluten-Free Crustless Pumpkin Pie Cupcakes are everything fall baking should be—easy, comforting, and friendly to all kinds of eaters. They’re perfect for make-ahead prep, easy to dress up or down, and rich in pumpkin spice flavor without the heaviness of traditional pies.
Whether you’re baking for guests with dietary needs or just want a cozy treat with your morning coffee, these little cupcakes deliver big seasonal flavor in every spoonful.
