Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gluten-free pumpkin cupcakes topped with a piped swirl of cinnamon cream cheese frosting.

Gluten-Free Pumpkin Cupcakes


  • Author: Shannon Emery
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Description

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!


Ingredients

Scale

Gluten-Free Pumpkin Cupcakes

Cream Cheese Frosting

  • 56 grams (1/4 cupunsalted butter, room temperature
  • 113 grams (4 ouncesfull-fat cream cheese, room temperature
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon (plus extra for dusting tops of cupcakes)
  • 240 grams (2 cups, packed) powdered sugar

Instructions

Gluten-Free Pumpkin Cupcakes

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin with parchment paper cupcake liners. 
  2. In a large mixing bowl, whisk Bob's Red Mill ingredients (1-to-1 Gluten-Free Baking Flour, Baking Powder, Baking Soda) with cinnamon, ginger, allspice, nutmeg, cloves, and salt until combined.

  3. In a separate mixing bowl, add eggs, pumpkin puree, brown sugar, light olive oil, and vanilla. Whisk until just combined.

  4. Add the dry ingredients to the wet ingredients whisking to combine until just incorporated.

  5. Using a 4-tablespoon cookie scoop (or a spoon) fill each cupcake liner 2/3 full. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Cream Cheese Frosting

  1. 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.

  2. Add vanilla, 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.

  3. 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.

  4. Eat and enjoy your heavenly cupcake.

Notes

Make ahead instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in an airtight container in the refrigerator until ready to use.

Storage: Store frosted cupcakes in an airtight container for up to 3 days in the refrigerator or freeze for 2-3 months. Thaw frozen cupcakes overnight in the refrigerator. 

  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Keywords: pumpkin cupcakes, gluten-free pumpkin cupcakes, cupcake recipe, cream cheese frosting, fall recipe

Recipe Card powered byTasty Recipes