Preheat the oven to 350F
Line a mini muffin pan with paper liners or grease
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 whipped cream or regular whipped cream
Enjoy!