These gluten free pumpkin cupcakes were dubbed the best treat from my website. They are filled with the rich, warm flavors of fall and 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. They even fooled my brother in law who doesn't normally like gluten free treats!
These cupcakes not only cater to those with celiac disease or gluten allergy, but they also resonate with the cozy, comforting vibes of fall. The nostalgic smell of pumpkin spice reminds me of cooking in the kitchen with my mom in the 90's.
The texture of these cupcakes are soft and fluffy while the flavor is warm and rich. My brother in law ate an entire batch because he loved them so much! And, he's not even gluten free... The BEST compliment. So of course, we had to turn them into a gluten free pumpkin bread as well.
Whether you're serving these cupcakes on a cozy night in or bringing them to the Thanksgiving table, they're sure to wow. Serve with crock pot apple cider or our Halloween charcuterie board and no bake ghost cookies for a fun experience.
Why you'll love these pumpkin spice cupcakes
- Bakery chic quality: We use easy to follow steps, but it makes bakery-worthy treats. With the added spiced cream cheese frosting they look bakery gorgeous as well!
- The most moist pumpkin cupcake: After testing, the combination of olive oil and pumpkin puree give extra moisture to these cupcakes that makes them just so delicious. Just like our gluten free pumpkin cookies!
- Versatile: They're easy enough for casual gatherings yet impressive enough for special events. You can even change the frosting to chocolate for that pumpkin chocolate chip cookie vibe or toss in some chips to the batter.
Key Ingredients
- GF Flour - King Arthur's gluten free all purpose flour is my favorite and the one used to test this recipe. There are others out there but this is the one I recommend.
- Pumpkin - Make sure you use pure pumpkin puree and not pumpkin pie filling. There is a difference and it will make a difference in your results.
- Sugar - You'll need white sugar and brown sugar for this recipe. Feel free to replace the brown sugar with coconut sugar.
- Oil - I like to use olive oil for this recipe but you can use coconut oil or vegetable oil as well. The oil gives it more moisture than butter.
- Spices - You'll need pumpkin pie spice and a pinch of salt for that perfect fall flavor. Don't forget the pinch pf salt, it does make a difference.
How to make gluten-free pumpkin cupcakes
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.
If you love these, you will also love our gluten free pumpkin bars, gluten free carrot cake cupcakes, and classic gluten free cake.
More recipes you'll love
- If you're a fan of fall flavors, try these easy apple cider cupcakes.
- These smoking halloween mocktails are a show stopper at any halloween party and is great while the kids are doing a Halloween activities printable.
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Gluten Free Pumpkin Cupcakes (That tricked my brother...)
Ingredients
Cupcake Ingredients
- 1 cup gluten free all purpose flour
- 1 ½ 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
- ¼ cup unsalted butter (room temperature)
- 4 ounces full fat cream cheese (room temperature)
- ½ teaspoon gluten free vanilla
- ⅛ teaspoon salt
- 1 ½ 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 tablespoon 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!
Notes
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.Nutrition
This recipe was oirginally posted October 2023 but has since gotten a reresh with layout and photos. The recipe is the same one you love.
Eve says
So so good! Loved how moist it is! And the frosting was so delicious
Chandice says
So glad you loved them!
Susan says
How to make the pumpkin pie spice mix?
Chandice says
You can just purchase it.