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!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:22 mins

Total Time:42 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

Step 3

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.

Step 4

Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.

Step 5

Evenly divide the batter between the prepared cupcake liners, filling each about two-thirds full.

Step 6

Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

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.

Step 8

To make the frosting, beat the cream cheese and unsalted butter in a mixing bowl until smooth and creamy.

Step 9

Gradually add the powdered sugar and beat until fully incorporated, scraping down the sides of the bowl as needed.

Step 10

Mix in the vanilla extract, and continue beating until the frosting is fluffy and smooth.

Step 11

Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake.

Step 12

Optional: Garnish with a sprinkle of cinnamon or a small pumpkin-shaped candy for decoration.

Step 13

Serve and enjoy your delicious gluten-free pumpkin cupcakes!

Nutrition Facts

Serving size	1491 grams (1491.0g)

Amount per serving	% Daily Value*
Calories	4788

Total Fat 252.20g	323%
Saturated Fat 95.80g	479%
Polyunsaturated Fat 72.50g
Cholesterol 741mg	247%
Sodium 3221mg	140%
Total Carbohydrate 628.20g	228%
Dietary Fiber 12.90g	46%
Total Sugars 444.30g
Protein 38.10g	76%

Vitamin D 136IU	678%
Calcium 584mg	45%
Iron 7mg	39%
Potassium 1216mg	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.

Source of Calories

Fat: 46.0%

Protein: 3.1%

Carbs: 50.9%