Gluten Free Pumpkin Cupcakes
These irresistible Gluten-Free Pumpkin Cupcakes are a fall-inspired treat that’s perfect for any occasion! Made with a moist, spiced pumpkin batter, they’re infused with warm notes of cinnamon, nutmeg, and ginger, creating a flavor-packed base that’s both cozy and delightful. Topped with creamy, perfectly sweetened cream cheese frosting, these cupcakes are a decadent, gluten-free dessert that everyone can enjoy. Quick to whip up in just over 40 minutes, this recipe is ideal for holiday gatherings, family desserts, or even as an everyday indulgence. Garnish with a sprinkle of cinnamon or a festive candy for an extra touch of charm, and savor the melt-in-your-mouth perfection of these seasonal delights. Perfectly fluffy, naturally gluten-free, and utterly satisfying, these pumpkin cupcakes will quickly become a staple in your fall baking repertoire!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 cup Pumpkin puree
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 2 large Eggs
- 0.5 cup Milk
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese
- 4 tablespoons Unsalted butter
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and fully combined.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.
Evenly divide the batter between the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and unsalted butter in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar and beat until fully incorporated, scraping down the sides of the bowl as needed.
Mix in the vanilla extract, and continue beating until the frosting is fluffy and smooth.
Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake.
Optional: Garnish with a sprinkle of cinnamon or a small pumpkin-shaped candy for decoration.
Serve and enjoy your delicious gluten-free pumpkin cupcakes!
Nutrition Facts
Calories |
4788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.2 g | 323% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 72.5 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 3221 mg | 140% | |
| Total Carbohydrate | 628.2 g | 228% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 444.3 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 584 mg | 45% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1216 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
