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Gluten Free Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Easy to make Gluten Free Pumpkin Cupcakes that are topped with Cinnamon Cream Cheese Frosting. These simple cupcakes are the perfect fall dessert!

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Gluten Free Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting on a round wood cake stand

I just realized I’ve been sharing a lot of cookie, cupcake, and frosting recipes lately. I think it’s because I spent my entire spring and summer baking quick breads for my cookbook that the simplicity of cookies and cupcakes is about all I can handle right now!

We also just got a new puppy! His name is Bentley and you may have seen some pics of him that I shared on my Instagram stories. He is so, so cute, so soft, so cuddly, and he still has that adorable stinky puppy breath 😍

And basically, my life is being ruled by his tiny little bladder 🤣

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Gluten Free Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting on a wood cake stand

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

He already enjoys laying at my feet (and probably simultaneously chewing my slippers) while I’m in the kitchen and he’s obsessed with the cat who seems to like him just as much. My youngest is absolutely smitten with him and enjoys carrying him around where ever she goes. They’re already off to being great pals, it’s seriously the cutest.

He’s SO smart too! We’ve only had him for just over a week and he’s already crate trains and has mostly learned a few commands like “come” and “sit” and he’s been working hard on “down”. He’s doing well with potty training too but I’ll be pretty happy when he has that one down for good!

A classic fall dessert - gluten free pumpkin cupcakes! These are topped with an irresistible cinnamon cream cheese frosting. This easy cupcake recipe makes exactly one dozen with plenty of frosting for piping. Great for Halloween or Thanksgiving dessert tables! Easy gluten free dessert recipe from @whattheforkblog - visit whattheforkfoodblog.com for more! #glutenfree #baking #pumpkin #cupcakes #pumpkinrecipes #glutenfreebaking #easyrecipes #cupcakerecipe #dessert #fall #Halloween #Thanksgiving

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Gluten Free Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting on a round wood cake stand

Gluten Free Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Yield: 1 Dozen
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Easy to make Gluten Free Pumpkin Cupcakes that are topped with Cinnamon Cream Cheese Frosting. These simple cupcakes are the perfect fall dessert!

Ingredients

For the Cupcakes

  • 1 cup gluten-free flour blend (see notes)
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • 2/3 cup granulated sugar
  • 1/2 cup avocado oil (or neutral oil of choice)
  • 1/2 teaspoon pure vanilla extract

For the Frosting

  • 8 oz. cream cheese, softened
  • 1/2 cup butter, softened (8 Tablespoons)
  • 4 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk together the eggs, pumpkin puree, granulated sugar, avocado oil, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined.
  4. Transfer the batter to the muffin cups, dividing it evenly among the 12. Bake for 18-22 minutes or until a cake tester comes out clean. Cool completely on a wire rack before frosting.
  5. To make the frosting, add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth, about 1 minute.
  6. Add the powdered sugar and mix on the lowest speed until the sugar is incorporated. Add the vanilla, lemon juice, and ground cinnamon. Then mix an additional 30 seconds to 1 minute until the frosting is smooth and creamy.
  7. Frost the cupcakes with your favorite piping tip.

Notes

  1. I use my Nightshade-Free Gluten-Free Flour Blend for this recipe.
  2. To make the cream cheese frosting dairy free, use 8 oz. dairy free cream cheese, 1/4 cup shortening, and 1/4 cup vegan butter in place of the regular cream cheese and butter.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

A classic fall dessert - gluten free pumpkin cupcakes! These are topped with an irresistible cinnamon cream cheese frosting. This easy cupcake recipe makes exactly one dozen with plenty of frosting for piping. Great for Halloween or Thanksgiving dessert tables! Easy gluten free dessert recipe from @whattheforkblog - visit whattheforkfoodblog.com for more! #glutenfree #baking #pumpkin #cupcakes #pumpkinrecipes #glutenfreebaking #easyrecipes #cupcakerecipe #dessert #fall #Halloween #Thanksgiving

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Kendra

Saturday 10th of October 2020

Can you make this into a cake recipe?

Elly

Sunday 27th of September 2020

I made these for a family gathering and everyone LOVED them! They’re delicious, moist, and flavorful. Perfect for fall!

Lisa Collier

Tuesday 15th of September 2020

can we use almond flour in this recipe without changing any of the ingredients

Lisa

Tuesday 15th of September 2020

Hi there making gluten free cupcakes for the first time. Can I use almond flour instead of the one you suggested and keep the same ingredients.

Ruchika Airon

Friday 22nd of May 2020

Just baked these with my 5yo daughter. We loved them! We made them without xanthum gum and they were still perfect. The flours we used were the GF flours available at home ..mix of corn flour, rice flour and raagi. Didn't make any frosting to ease out on the calories.Still amazing!! Thanks for a lovely recipe.

Shay

Wednesday 17th of June 2020

Thanks for the feedback!

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