Every fall, I get nostalgic about the smell of pumpkin spices filling my kitchen. It reminds me of crisp leaves underfoot and family gatherings around the table.
These gluten-free pumpkin cupcakes are my go-to treat for celebrating autumn. They’re not just about taste; they’re about creating moments.
Plus, they’re packed with real pumpkin and warm spices, making them a little healthier without sacrificing any of the cozy sweetness we all love.
Tips for Best Results
- Pumpkin Purée: Roast and purée your own pumpkin for a deeper flavor. If using canned, go for unsweetened and unseasoned.
- Spices: Freshly ground spices make a noticeable difference in taste.
- Frosting Texture: If the frosting feels too soft, chill it for 15 minutes before piping.
- Substitutions: Swap cream cheese for a vegan alternative and use flax eggs for an entirely dairy-free version.
Serving Suggestions
Serve these cupcakes with a mug of hot apple cider or chai tea. For a festive touch, sprinkle with pumpkin spice or top with toasted pecans. Display them on a rustic wooden board for a cozy autumn vibe.
These cupcakes are more than a recipe—they’re little bites of fall comfort. Let me know how they turn out in your kitchen! 🍂
Gluten-Free Pumpkin Cupcakes with Cream Cheese Frosting
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Fluffy, spiced pumpkin cupcakes topped with creamy, tangy frosting—perfect for fall celebrations or anytime you want a gluten-free treat!
Ingredients
Cupcakes
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum included)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup pumpkin purée (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 4 oz unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Cupcakes
- Prep Your Oven: Preheat to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Whisk the Wet Ingredients: In a large bowl, combine the pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing; the batter should be slightly thick.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting
- Beat It Together: Using a hand or stand mixer, beat the cream cheese and butter until fluffy.
- Sweeten It Up: Add powdered sugar, one cup at a time, beating until smooth. Mix in vanilla and a pinch of salt.
- Frost: Once the cupcakes are completely cool, frost generously. Use a piping bag for a fancy touch or a knife for a rustic look.
Notes
Use fresh pumpkin purée for the best flavor. Ensure all ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
