Enjoy the rich, warm flavors of fall with these gluten free pumpkin cupcakes crowned with spiced cream cheese frosting. Each bite of these tender cupcakes is a perfect melody of cinnamon, nutmeg, and pumpkin goodness that will leave everyone reaching for seconds.
Topped with spiced cream cheese frosting, these cupcakes offer a heavenly contrast of sweetness and spice making them perfect for any occasion. Indulge in their delight during a cozy night in, or share the joy by bringing them to your Thanksgiving feast.
These cupcakes not only cater to those with celiac disease or another gluten allergy, but they also resonate with the cozy, comforting vibes of fall. The nostalgic aroma of pumpkin spice and the joy of homemade baking is something almost everyone can enjoy.
Whether you’re serving these cupcakes on a cozy night in or bringing them to the Thanksgiving table, they’re sure to wow your guests. Serve with crock pot apple cider or a pumpkin spice latte for an elevated experience.
Along with these pumpkin cupcakes, I love making this pumpkin delight recipe during the cool fall months. Fall just isn’t the same without the flavors of pumpkin spice!
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Our Halloween charcuterie board and no bake ghost cookies are also fun fall treats. If you need savory, these jack o lantern quesadillas and Halloween meatloaf are fun!
Why you’ll love these pumpkin spice cupcakes
- With easy to follow steps, this is a bakery-worthy dessert made in your own home.
- The spiced cream cheese frosting adds a subtle touch that takes this gluten free dessert to the next level.
- I promise, thanks to a special blend of gluten free flour, nobody will ever know they’re gluten free.
- They’re easy enough for casual gatherings yet impressive enough for special events.
What you’ll need
Cupcake ingredients
- Flour – King Arthur’s gluten free all purpose flour is my favorite but you can use any blend of gluten-free flour.
- Eggs
- Pumpkin – Make sure you use pure pumpkin puree and not pumpkin pie filling. There is a difference.
- Sugar – You’ll need white sugar and brown sugar for this recipe. Feel free to replace the brown sugar with coconut sugar.
- Vanilla – Make sure your vanilla extract is gluten free.
- Oil – I like to use olive oil for this recipe but you can use coconut oil or vegetable oil as well.
- Spices – You’ll need pumpkin pie spice and a pinch of salt for that perfect fall flavor.
Frosting ingredients
- Butter – Unsalted butter works best.
- Cream cheese – Make sure that you use full fat cream cheese
- Vanilla – Again, make sure that you use gluten free vanilla extract
- Powdered sugar – Powdered sugar and/or confectioners sugar makes the fluffiest frosting.
- Pumpkin pie spice – Just a touch of this takes these cupcakes to the next level.
Which gluten-free flour works best?
I like to use a gluten-free flour blend that calls for a combination of white rice flour, brown rice flour, tapioca starch, and xanthan gum.
King Arthur and Bob’s Red Mill are great brands. Almond flour, coconut flour, and oat flour tend to alter the texture so I try to avoid those flours when I can.
How to make gluten-free pumpkin cupcakes
Step 1: The wet ingredients
In a mixing bowl or stand mixer, combined all of the wet ingredients together until combined.
Step 2: Dry ingredients
In another large bowl, add all of the dry ingredients and whisk to combine.
Step 3: Mix
Slowly add the dry ingredients to the wet until fully incorporated.
Step 4: Bake
Using a cookie scoop, scoop the cupcake batter into a muffin cups lined with cupcake liners and bake until a toothpick comes out clean.
Step 5: The frosting
Combine butter and cream cheese together in a medium bowl. Once fully combined, slowly add powdered sugar, scraping down the sides of the bowl. Add the remaining frosting ingredients and mix until frosting is list and smooth.
Step 6: Frost and enjoy
Once cupcakes are completely cooled, frost them and enjoy.
Pro tip: Adjust the amount of powdered sugar for your desired frosting consistency. If you want thicker frosting, add a little bit more powdered sugar.
Can I make mini cupcakes with this recipe?
Yes you can bake these in a mini muffin tin for bite size cupcakes. Adjust the baking time to 12-15 minutes and keep an eye on them to make sure they don’t burn.
Storage
Storing – Store in an airtight container in the fridge for 3-4 days. I do not recommend leaving them on the counter as the cream cheese frosting will spoil.
Freezing – You can freeze these cupcakes unfrosted for up to 2 months in a freezer safe container, ziplock bag, or plastic wrap. Make sure the cupcakes are cooled completely before freezing and thaw in the fridge when you’re ready to frost.
More recipes you’ll love
- If you’re a fan of fall flavors, try these easy apple cider cupcakes.
- These gluten-free chocolate chip cookies are a classic dessert that everyone always loves.
- I love making these witch finger cookies for Halloween and gluten free apple pie jars for Thanksgiving or an easy after dinner treat.
- These smoking halloween mocktails are a show stopper at any halloween party and go great with gluten free Halloween candy while the kids are doing a Halloween activities printable.
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Soft Gluten Free Pumpkin Cupcakes
Ingredients
Cupcake Ingredients
- 1 cup gluten free all purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs (room temperature)
- 1 cup pumpkin puree
- ½ cup sugar
- ¼ cup light brown sugar
- ½ cup olive oil
- 1 teaspoon gluten free vanilla
Frosting Ingredients
- 1/4 cup unsalted butter (room temperature)
- 4 ounces full fat cream cheese (room temperature)
- ½ teaspoon gluten free vanilla
- ⅛ teaspoon salt
- 1 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
Instructions
Cupcakes
- Preheat oven to 350 degrees F. Add cupcake liners to cupcake pan and set aside.
- In a large mixing bowl, combine sugars, oil, pumpkin, eggs and vanilla. Mix on medium speed for 30 seconds.
- In another bowl, add flour, pumpkin pie spice, baking soda and salt. Use whisk to combine.
- With the mixer on low-medium speed, slowly add dry ingredients to wet ingredients until fully incorporated.
- Spoon 3 Tbsp of mixture into each cupcake liner.
- Allow batter to rest for 15 minutes then bake for 18-19 or until a toothpick inserted into the center of a cupcake comes out clean.
- When removed from the oven, transfer cupcakes to wire rack to cool completely before frosting.
Frosting
- To make the frosting, add butter and cream cheese to a stand mixer with paddle attachment. Combine on medium speed for 2 minutes.
- Turn speed to low and slowly add powdered sugar until fully combined. Pause to scrape the bowl.
- Add in pumpkin pie spice, vanilla and salt.
- Continue to mix on medium-high speed for 1-2 minutes or until frosting appears light and smooth.
- Transfer frosting to piping bag.
- Pipe frosting on cooled cupcakes and enjoy!
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