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    Scott Adams
    Scott Adams

    By Scott Adams •

    Pumpkin Pie Cupcakes (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from ‘Sweetfudge” in the Open Original Shared Link.

    Ingredients:
    One 15 ounce can pumpkin
    One 14 ounce can Sweetened Condensed Milk (NOT evaporated milk)
    2 eggs
    1 teaspoon ground cinnamon
    ½ teaspoon ground ginger
    ½ teaspoon ground nutmeg
    ½ teaspoon salt

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    Directions:
    1. Preheat oven to 350 degrees F.
    2. Put baking cups (liners) into a muffin/cupcake pan.
    3. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.
    4. Pour mixture into each cup about until about ¾ full.
    5. Bake until toothpick inserted in center comes out clean.
    6. Cool. Garnish as desired.

    Store leftovers covered in refrigerator.


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    Guest r weinbach

    Guest r weinbach

    Posted

    How long do you bake this recipe? I made it once and had to keep checking it. I have no idea how long it would take if I didn't open the oven several times. I am baking it today and thought maybe someone had written in to give that answer. They were very tasty when I made them last year.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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