Delicious Mini Pumpkin Pie Cups (Gluten Free, Vegan) to Savor!

Ever been craving a sweet fall treat but can’t deal with all the dairy and gluten? Mini Pumpkin Pie Cups (Gluten Free, Vegan) are totally my jam lately. Trust me, I’ve pulled my hair out searching for simple, allergy-friendly desserts that don’t taste like cardboard (looking at you, old-school gluten free snacks). But with a batch of these cuties, your whole kitchen will smell like one of those dreamy autumn markets. Also, if you’re like me and totally obsessed with all things bite-sized, you’ve gotta check out these deliciously easy mini pumpkin pies for fall baking fun and hey, for a twist, these cinnamon swirl pumpkin bread mini loaves are killer too. Okay, let’s get rolling.

Why You’ll Love These

So, here’s what I adore: no animal stuff, no gluten, just pure coziness. Bite into one of these Mini Pumpkin Pie Cups (Gluten Free, Vegan) and you’ll feel like you just got a warm hug from your favorite grandma (but like…the 2024 version, who shops at Whole Foods and knows how to use TikTok). They take way less time than a traditional pie, which is a win for impatient folks like me.

Making these feels sort of like cheating because you get all the same top-tier flavors, just jammed into a tiny, portable cup. They’re good warm or cold, no fancy skills required, and even picky teens come back for seconds—if you don’t mention the whole gluten free and vegan thing! Plus, seriously, they’re adorable. If you want more cozy autumn treats, try delicious pumpkin pie cake pops you’ll want to make today or get wild with delicious pumpkin pie crisp a cozy autumn treat.

“My dairy-free neighbor literally hugged me when I dropped off a batch. I’m still blushing. Five stars.”

What You’ll Need

Let’s get down to what goes in these beauties. No weird or obscure things here—just the yummy basics (with a vegan twist). For the crust, I use oat flour, almond flour, a little coconut oil, maple syrup, and a pinch of salt. That’s it! It smushes together nicely and honestly, you can sneak a taste of the dough.

For the filling, you’ll need a can of pure pumpkin puree. You know, the orange stuff, not the pie mix loaded with extras. Sweeten with maple syrup, give zing with vanilla extract, and toss in those classic pumpkin pie spices (think: cinnamon, nutmeg, ginger, and a little clove). I always splash in a bit of canned coconut milk so it’s extra creamy.

If you want to jazz them up, a dollop of dairy-free whipped cream or a sprinkle of crunchy pepitas on top is really fun (and dare I say, Instagrammable).

How To Make

Okay, confession: I am the most impatient baker. But this recipe is shockingly chill. First off, preheat your oven—don’t skip this or you’ll regret it (speaking from experience, my friend).

Press the oat-almond crust mixture into mini muffin tins. Don’t stress about making them perfect; rustic is charming. Bake the crusts for a few minutes till they firm up just a smidge. While those cool, mix up your pumpkin goo: pumpkin puree, syrup, spices, coconut milk, boom. Spoon that mixture right into the little crusts.

Bake again until the filling sets. They puff a little, then settle down after cooling. The hardest part is waiting for them to cool so you can pop them out and not have them fall apart in your fingers. Store in the fridge and snack at will. Winning!

Recipe Notes

Here’s my two cents (well, maybe a nickel). If you have nut allergies, swap almond flour with oat flour—works fine, maybe a tic less rich, but allergies…not worth the risk. For even more flavor, toast your oat flour before mixing. It sounds extra but tastes five-star restaurant level. Don’t overbake or your pumpkin filling can get weird and dry. Let them cool in the pan; they’ll firm up so you don’t end up with pumpkin goop on your shirt (ask me how I know).

Need to make a big batch? Double it, but bake in two rounds if you want all the cups crispy. And don’t toss the leftover coconut milk—pour it over your breakfast tomorrow. Tasty, trust me.

Serving Suggestions

Just a few ideas that always work for me:

• Top with a swirl of coconut whipped cream and a sprinkle of cinnamon.
• Set out next to these deliciously easy muffin tin mini apple pies for everyone for a dessert spread fit for a crowd.
• Perfect snack for afternoon tea or, let’s be real, midnight fridge raids.

Ingredient	Measurement	Substitution Options
Oat Flour	1 cup	Almond flour or all-purpose gluten-free flour
Almond Flour	1 cup	Oat flour (for nut-free options)
Coconut Oil	1/4 cup	Vegetable oil or vegan butter
Maple Syrup	1/3 cup	Agave syrup or coconut sugar
Pumpkin Puree	1 can (15 oz)	Homemade pumpkin puree or butternut squash puree
Coconut Milk	1/2 cup	Almond milk or cashew cream

Other Must Try Pumpkin Recipes

Alright, pumpkin heads—don’t stop at Mini Pumpkin Pie Cups (Gluten Free, Vegan). If you’re craving more, you’ll lose your mind over these deliciously easy the best crumbl pumpkin pie cookies everyone will love or, for a fun twist, try deliciously fun rice krispie treat pumpkins for halloween. I’ve even crumbled leftover pie cups on my oatmeal (try it—it’s wild, but so good). Honestly, there’s a whole pumpkin world out there that’s 1,000 times better than just the latte from your local café. Give yourself permission to go full pumpkin-mania this season.

Common Questions

Are these Mini Pumpkin Pie Cups (Gluten Free, Vegan) freezer friendly?
Yep! Freeze in a single layer, thaw a bit before eating. Still tasty.

Can I use something besides coconut milk?
Totally. Almond milk or oat cream works. Just pick something creamy.

How long will these keep in the fridge?
About 4-5 days in a closed container. If they even last that long…

Help, my crust falls apart!
Add a splash more oil or syrup to the dough. You need it sticky, not dry.

Can I make this without any nuts at all?
Yes, just swap almond flour out for more oat flour. Texture changes a bit, still yummy.

Fall Treats You’ll Actually Want to Eat

So here’s the scoop: making Mini Pumpkin Pie Cups (Gluten Free, Vegan) isn’t rocket science, and it’ll save your butt at fall potlucks for years. Just a few humble ingredients, all the cozy flavor, totally customizable. If you’re into exploring more easy desserts, peek at these helpful baking tips or try pumpkin pie filling tricks. You really should treat yourself—heck, make a double batch, then thank me later. Your kitchen will smell incredible and nobody misses the gluten or dairy, ever.

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