Name: Gluten Free Pumpkin Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 eggs; 1/2 cup oil (I used vegetable oil); 1/2 cup white sugar; 1/3 cup brown sugar; 1 cup pure pumpkin puree; 1 teaspoon vanilla extract; 1 cup gluten free all purpose baking flour; 1/2 teaspoon cornstarch; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teapsoon salt; 2 teaspoons cinnamon; 1 teaspoon ginger; 1/4 teaspoon nutmeg; 1/4 teaspoon cloves; 8 ounces plain cream cheese (room temperatre); 1/2 cup unsalted butter (room temperature ); 3 cups powdered sugar; 1 teaspoon vanilla extract; 1/2-1 teaspoon cinnamon; 2 tablespoons heavy cream (or more as needed)

These gluten free pumpkin cupcakes are moist, tender and bursting with fresh Fall flavor. They’re so easy to make, topped with cinnamon cream cheese frosting and made with pure pumpkin puree.

gluten free pumpkin cupcake with cream cheese frosting and cinnamon

I absolutely love my gluten free pumpkin cake, but sometimes cupcakes are just a much more appropriate dessert. These gluten free pumpkin cupcakes are perfect for a Fall birthday (any other October babies?!) or just a fun weekend baking activity. Cupcakes are a usual dessert on Thanksgiving, but they do make for an easier alternative to pumpkin pie if you want to mix it up this year!

They have a super moist cake base that is filled with pumpkin spice and are topped with an easy cinnamon cream cheese buttercream. They’re made with pantry staple ingredients like flour, sugar, oil and spices and make 12 perfect cupcakes that your friends and family will love. If you’re craving more pumpkin, try my gluten free pumpkin bread or vegan pumpkin cookies.

Before we get started…

I’m usually loyal to Bob’s Red Mill 1:1 gluten free flour, but the store was out when I went so I used King Arthur instead for this recipe. Both will work well, just make sure you are using a blend with xanthan gum!
Be sure to use pure pumpkin puree. Pumpkin pie filling already has sugar and spices added, so we just want pure pumpkin here.
You can sub the cornstarch with arrowroot or tapioca starch. You just need something to help absorb some of the excess moisture.

How to make gluten free pumpkin cupcakes

Preheat the oven to 350 degrees Fahrenheit. Line a 12 cavity cupcake tin with liners and set aside.

In a medium mixing bowl, add all wet ingredients and beat with an electric mixer for about 30 seconds. Add in the dry ingredients, making sure to spoon and level the flour, don’t scoop from the bag.

Let the batter rest for 10 minutes. Scoop into the prepared cupcake tin, filling each about 3/4 of the way up.

two images showing how to make the batter

Bake for 22-27 minutes or until a toothpick comes out clean. In my oven it takes about 25 minutes. Let cool in the tin for about 15 minutes, then transfer to a wire rack to finish cooling.

Meanwhile, prep the frosting. Add the butter and cream cheese to a mixing bowl or bowl of a stand mixer and beat until fluffy, about 2 full minutes.

Add in the powdered sugar, followed by the vanilla, cinnamon and heavy cream only as needed. Beat until nice and fluffy.

Once the cupcakes have cooled completely, frost using piping bags and tips or just an angled spatula. Sprinkle with cinnamon sugar or a drizzle of gluten free caramel sauce if desired and enjoy! Try my sweet potato cake next!

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two images showing cupcakes before and after baking

Key ingredients & swaps

Eggs. Two eggs help bind all the ingredients together and ensure the cupcakes rise. I don’t recommend any swaps here.

Sugar. A mix of white and brown sugar will add just the right amount of sweetness and the molasses from the brown sugar will enhance that fall flavor.

Oil. I used vegetable oil, but any neutral flavored oil such as refined avocado will work. You can use melted refined coconut oil, but if you refrigerate the cupcakes the texture will be a bit firmer, so let them come to room temperature before eating. You can also use melted butter for a richer flavor.

Flour. Any gluten free all purpose baking flour blend should work. I have tested with both King Arthur and Bob’s Red Mill, just make sure your blend has xanthan gum or add in 1/2 teaspoon.

Spices. Not all pumpkin spice blends are equal so I opted to do our own mix so the flavor is consistent every time. You will need cinnamon, ginger, nutmeg and cloves for these cupcakes.

gluten free pumpkin cupcake with wrapper taken off

How to store and freeze

Once prepared, these gluten free pumpkin cupcakes will store for about 3-5 days. Keep them in a container at room temperature or in the fridge for best results. They will keep for longer in the fridge, especially since we are using a cream cheese frosting.

You can freeze these cupcakes, but you’ll want to freeze them before they are frosted. Just let them cool completely, remove the wrapper and freeze in a freezer safe bag for up to 1 month. Let thaw, then frost and enjoy.

one bite taken out of the gluten free pumpkin cupcake to show texture

More Fall treats you’ll love!

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