These are the most heavenly gluten-free pumpkin cupcakes topped with a simple cinnamon cream cheese frosting! These easy pumpkin cupcakes are perfectly spiced with all of the cozy fall flavors. They’re the perfect treat for a Halloween party, Thanksgiving dessert, or any fall-inspired event!
THIS POST IS SPONSORED BY
BOB’S RED MILL
Are we team pumpkin or team pumpkin-is-so-yesterday? May it never be the latter!
Take note that I didn’t say pumpkin spice. Just pumpkin. I asked a group of friends recently how they felt about pumpkin ‘spice’ and if eyes could throw darts I was the dartboard. There were some strong feelings about the spice that doesn’t actually have pumpkin in it.
But straight up pureed pumpkin? May a can always don its place on our shelves as a fall must-have pantry staple, especially if cupcakes are on the agenda (which they are).
🌟 Why you’ll love these cupcakes!
These pumpkin cupcakes taste like heaven.
I know that’s a big claim, especially for gluten-free cupcakes because we’re all thinking about that one time when we sunk our teeth into a gluten-free cupcake that tasted like…well…iykyk.
But these cupcakes…heavenly. Joe (husband) highly recommends eating them with a fork. He says you’ll feel like you’ve been transported to a schmancy restaurant to enjoy a gourmet dessert. I ate mine with my hands. Still heavenly.
But if heavenly isn’t reason enough here are a few more reasons why these are the best pumpkin cupcakes:
- Simple, basic ingredients
- Easy to prepare
- Not overly sweet but just sweet enough
- Perfectly spiced with all the cozy flavors of fall
- Helloooo dreamy cinnamon cream cheese frosting
- Everyone will swoon, even the gluten-eaters
🍴Baking is better with Bob’s
So how do we make the perfect gluten-free pumpkin cupcake? Simple. Use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. This gluten-free flour is reliable, high quality, and makes a tasty cupcake.
If you consistently follow along with all the recipe happenings on Pass Me Some Tasty, you already know that Bob’s Red Mill is my baking homeboy. Bob’s Red Mill gluten-free products are produced with great care and attention. Not only are Bob’s Red Mill gluten-free ingredients safe for celiacs but BRM is enrolled in the Non-GMO Project and is committed to purchasing only non-GMO grains. All of their products are made from ingredients that were grown from “identity preserved” non-GMO seed.
Baking and Bob’s Red Mill go together like fall and pumpkin cupcakes. They’re just meant to be together.
🛒 Ingredients & suggestions
- Bob’s Red Mill Gluten-Free 1-To-1 Flour: DO NOT substitute a different all-purpose gluten-free flour blend. This cupcake recipe was developed using this specific gluten-free flour. No two gluten-free flours blends are the same so if you do go rogue and use something different the odds of your cupcakes turning out tasty are a risky gamble.
- Bob’s Red Mill Baking Powder: My go-to baking powder. It’s aluminum-free and has no bitter aftertaste.
- Bob’s Red Mill Baking Soda: An additional leavening agent that reacts with the pumpkin puree and brown sugar to help with the perfect cupcake rise.
- Pumpkin puree: I prefer canned pumpkin puree versus homemade pumpkin puree simply because canned provides consistent flavor and texture compared to homemade pumpkin puree. Be sure to use plain 100% pumpkin puree with no extras or add-ins (be careful not to use canned pumpkin pie filling).
- Eggs: Provide structure and moisture.
- Brown sugar: The molasses in brown sugar perfectly compliments pumpkin.
- Light olive oil: A neutral tasting oil that contributes to a moist crumb.
- Spices: The entire cozy fall gang is here -> allspice, cloves, cinnamon, nutmeg, and ginger.
For a full list of ingredients and quantities see the recipe card at the end of this post.
🔪 Step-by-step instructions
Step 1: In a large mixing bowl, whisk Bob’s Red Mill ingredients (1-to-1 Gluten-Free Baking Flour, Baking Powder, Baking Soda), with salt, cinnamon, ginger, allspice, nutmeg, and cloves until combined.
Step 2: In a separate mixing bowl, add eggs, pumpkin puree, brown sugar, light olive oil, and vanilla, and whisk until just combined.
Step 3: Add the dry ingredients to the wet ingredients and whisk to combine until just incorporated.
Step 4: Line a 12-cup muffin pan with parchment paper cupcake liners.
Step 5: Using a 4-tablespoon cookie scoop fill each cupcake liner ⅔ full.
Step 6: Bake cupcakes in a 350°F oven for 25 minutes (or until a toothpick inserted in the center of a cupcake comes out clean). Allow the cupcakes to cool before frosting.
Step 7: Make the frosting! With an electric hand mixer (or a stand mixer with a paddle attachment), cream the butter and cream cheese in a large bowl until light and fluffy, about 2 minutes.
Step 8: Add in the vanilla extract, cinnamon, and powdered sugar (just one cup at a time so you don’t have a powdered sugar explosion when you turn on the mixer) and whip to combine, about 1 minute more.
Step 9: Frost the cooled cupcakes however you fancy. I used a Wilton Round Decorating Piping Tip #12 for the frosting and then dusted the tops of the frosted cupcakes with a bit of cinnamon to make them look a little more fancy pants.
Step 10: Take a bite. Heaven…
👩🍳 Important recipe tips!
- Use a scale to weigh your ingredients. When baking, the most accurate method for measuring ingredients is to weigh the ingredients on a food scale. A food scale is a minimal investment for a guarantee that your cupcakes will turn out delicious each and every time. I have also included measuring cup measurements in the recipe card but be aware that the use of measuring cups is often the source of inaccuracies and significant errors when baking.
- If using measuring cups (versus a scale), spoon the ingredient into the measuring cup one spoonful at a time and level the top of the measuring cup with the flat side of a butter knife. When measuring flour, do not pack the flour down and do not tap the measuring cup as it causes the flour to settle in the measuring cup and you’ll end up with too much flour.
- Used canned pumpkin puree. You can use homemade pumpkin puree but I find store bought canned pumpkin puree to be quite a bit more dependable (and better) in flavor and texture.
- Use high quality parchment paper cupcake liners. There’s nothing worse than having your beautifully made cupcakes stick to the sides of liners. Nobody loves that, right? These are my go-to cupcake liners.
- Fill the cupcake liners just ⅔ full. This will ensure that the tops of your cupcakes have enough space to rise without overflowing and you’ll also have a nice flat surface for piping the frosting on top.
- Allow the cupcakes to cool completely. I know, I know…your house smells amazing from those cupcakes that you just pulled out of the oven and you want to eat them SO badly, but don’t. Give them time to cool. This will prevent the frosting from turning into a melty puddle on top of the cupcake.
💭 Frequently asked questions
Nope, just Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. When you find a brand that just works time and time again and gives you a heavenly cupcake why try anything else?! Bob’s Red Mill products are well distributed in grocery stores and through online retailers making them easily accessible for most people living in the United States. Find Bob’s Red Mill products near you using their easy store locator.
It can be frozen! If you have leftover frosting and want to save it for a later batch of cupcakes just store it in an airtight container in the freezer for up to 3 months. Transfer the frosting from the freezer to the fridge to thaw a day before you’d like to use it.
Pureed pumpkin is just pumpkin that has been pureed without any other added ingredients. Pumpkin pie filling is pumpkin puree that has additional ingredients added to it, such as sugar, salt, and spices and is typically used for making pumpkin pie.
So how do you eat your cupcakes? Hands or fork?
Or maybe you’re a face plant kinda person. I saw you eyeing that frosting. ♡
✨ More tasty dessert recipes!
DID YOU MAKE THIS RECIPE? If so, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!Print
Thank you to Bob’s Red Mill for sponsoring this post and for making awesome gluten-free products that everyone will love! And thank you to those of you who support the brands that allow Pass Me Some Tasty to keep cooking up the tastiness!
You can follow along with Bob’s Red Mill on Instagram, Pinterest, and Twitter at @bobsredmill or on Facebook at @BobsRedMillNaturalFoods.
Disclaimer: All brand recommendations are purely my own opinion and are brands/products that I personally use and enjoy. This post may also contain affiliate links from which I may receive a small commission (without any additional costs to you). The money earned from these commissions helps me to maintain this website. Thank you for supporting Pass Me Some Tasty!