It all started when I tried convincing my grandma that gluten-free didn’t mean flavor-free. She raised an eyebrow and said, “We’ll see about that.” So, I set out to make a cupcake so good it would change her mind.
I grabbed some fresh pumpkins from the farmer’s market—there’s just something about local, seasonal produce that makes everything taste better.
The end result?
A batch of soft, spiced pumpkin cupcakes so tasty, they disappeared faster than you can say “gluten-free.”
These little guys are not just delicious; they’re loaded with real pumpkin goodness and warm spices that scream fall. Plus, they’re super easy to whip up, making them perfect for last-minute cravings or impressing picky family members.
Tips
- Pumpkin Prep Hack: If you’re using fresh pumpkin, roast it for richer flavor. Just slice it, scoop out the seeds, and roast at 375°F until tender, then puree.
- Oil swap: For a slightly healthier twist, use half oil and half unsweetened applesauce.
- Dairy-Free Option: Swap the eggs for flax eggs and use a plant-based milk for frosting.
Serving Suggestions
Top these beauties with a dollop of cream cheese frosting, or go light with a dusting of powdered sugar. Pair with a hot cup of spiced chai or your favorite coffee for an afternoon treat.
Fluffy Gluten-Free Pumpkin Cupcakes
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Soft and moist gluten-free pumpkin cupcakes with warm fall spices. Perfect for any occasion!
Ingredients
- 1 cup fresh pumpkin puree (or canned if you’re short on time)
- ¾ cup brown sugar, packed
- ⅓ cup maple syrup (adds a subtle sweetness)
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs (room temp)
- 1 tsp vanilla extract
- 1½ cups gluten-free all-purpose flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- Optional: ½ cup chopped walnuts or chocolate chips for extra fun
Instructions
- Preheat & Prep: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix the wet stuff: In a large bowl, whisk together the pumpkin puree, brown sugar, maple syrup, oil, eggs, and vanilla. It should look smooth and slightly glossy.
- Dry meets wet: In another bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Slowly add the dry mix to the wet ingredients, stirring until just combined. Don’t overmix, or your cupcakes might turn out dense.
- Optional add-ins: Gently fold in the walnuts or chocolate chips if you’re using them. These add a nice crunch or sweetness, depending on what mood you’re in.
- Fill & bake: Spoon the batter into the liners, filling them about ¾ full. Pop them into the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool down: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack. Trust me, they smell amazing, but don’t skip this step—they’ll be too soft to handle right away.
Notes
Feel free to add nuts or chocolate chips for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
