Soft Gluten Free Pumpkin Cupcakes

5 from 1 vote

Soft Gluten Free Pumpkin Cupcakes

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.

Prep Time20

Cook Time20

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: cupcakes, gluten free cupcakes, gluten free pumpkin, pumpkin

Servings: cupcakes

Calories: 309kcal

Cost: $10

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!

Notes

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.

Nutrition