I remember when fall rolled around, and I’d wake up to the smell of cinnamon and baked goods wafting from my grandmother’s kitchen.
Back then, everything seemed magical when she made something with pumpkins or carrots.
So, I figured, why not combine the two into a treat that’s both nostalgic and healthy?
These gluten-free pumpkin carrot cupcakes pack a punch of flavor while keeping things light and naturally sweet.
Tips & Variations
- Pumpkin Substitute: Don’t have pumpkin? Swap it with sweet potato puree for a similar texture.
- Nut-Free Version: Skip the almond flour and use an extra ¼ cup of gluten-free flour.
- Make It Vegan: Use flax eggs and dairy-free frosting alternatives.
- Extra Flavor: Toss in ½ cup of chopped walnuts or raisins for added texture.
Serving Suggestions
Serve these cupcakes with a hot cup of spiced chai or freshly brewed coffee.
They’re perfect for cozy evenings or fall gatherings. You can also store them in an airtight container in the fridge for up to 5 days.
Fluffy Gluten-Free Pumpkin Carrot Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Moist and fluffy pumpkin carrot cupcakes with a hint of warm spices, topped with creamy cinnamon frosting. Perfect for fall gatherings or anytime you crave a healthy, sweet treat.
Ingredients
Cupcakes
- 1 cup fresh grated carrot (about 2 medium carrots)
- 1 cup pumpkin puree (fresh or canned)
- 1 ¼ cups gluten-free all-purpose flour (I prefer Bob’s Red Mill)
- ½ cup almond flour
- ¾ cup brown sugar or coconut sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs (or flax eggs for vegan option)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
Frosting
- 1 cup cream cheese (or dairy-free alternative)
- ¼ cup butter (or plant-based butter)
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla until smooth. Add in the pumpkin puree and mix well.
Step 3: In a separate bowl, sift the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Slowly fold the dry ingredients into the wet mixture, then gently stir in the grated carrots.
Step 4: Spoon the batter evenly into the cupcake liners, filling each about ¾ full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
Step 5: While the cupcakes are cooling, prepare the frosting. Beat the cream cheese, butter, and vanilla together until light and fluffy. Gradually add in the powdered sugar and cinnamon, beating until smooth and creamy.
Step 6: Once the cupcakes are cool, spread or pipe the frosting on top. Sprinkle a pinch of extra cinnamon or grated carrot for garnish if you’re feeling fancy!
Notes
For best results, use fresh, locally sourced carrots and pumpkin.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
