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
Gluten-Free Pumpkin Cupcakes
- 148 grams (1 cup) Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 teaspoon Bob’s Red Mill Baking Powder
- 1/2 teaspoon Bob’s Red Mill Baking Soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon Kosher salt
- 2 eggs, room temperature
- 260 grams (1 cup) canned pumpkin puree
- 192 grams (1 cup) brown sugar
- 120 grams (1/2 cup) light olive oil
- 1 teaspoon vanilla
Cream Cheese Frosting
- 56 grams (1/4 cup) unsalted butter, room temperature
- 113 grams (4 ounces) full-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
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin with parchment paper cupcake liners.
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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.
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In a separate mixing bowl, add eggs, pumpkin puree, brown sugar, light olive oil, and vanilla. Whisk until just combined.
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Add the dry ingredients to the wet ingredients whisking to combine until just incorporated.
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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
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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.
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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.
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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.
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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