Mini Pumpkin Pies
Filled with creamy pumpkin and holiday spices, this mini pie is a true delight!
Yield
12 Cupcakes
Ingredients
Mini Pies
- Coconut oil (optional)
- ½ cup organic sugar
- ¼ cup butter or vegan butter, softened
- 1 can pumpkin puree
- ½ cup applesauce
- ¼ cup non-dairy milk
- 1 cup all purpose gluten-free flour, sifted
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ teaspoon salt
Frosting
- ½ cup vegan butter, softened
- 1 ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- 3 Tablespoons almond milk + more as needed
Instructions
- To prepare Mini Pies: Preheat oven to 350°. Line a cupcake tin with liners or grease with coconut oil. Set aside.
- Using an electric mixer, beat together vegan butter until creamy. Add in sugar, pumpkin, applesauce and milk and beat until well combined.
- In a separate bowl, whisk together flour, baking soda, spices, and salt. Whisk in flour mixture into wet ingredients, mixing well.
- Fill each cupcake tin about ⅔ full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then remove to cool completely on a cooling rack. Allow cupcakes to cool completely before frosting
- To make Frosting, use an electric mixer to beat butter until smooth. Add in remaining sugar, vanilla extract, and spices. Mix together until smooth and creamy. Add in almond milk, if mixture looks dry. Let cool in refrigerator until ready to use.
- To serve, using a rubber spatula, frost each mini pie. Serve and enjoy!