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
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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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!
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Gluten Free Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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
- Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- 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.
- 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.
- 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.
- 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.
- Frost the cupcakes with your favorite piping tip.
Notes
- I use my Nightshade-Free Gluten-Free Flour Blend for this recipe.
- 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.
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Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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.
Excellent recipe! I used King Arthur’s Measure for Measure flour. I also cut the recipe in half to yield 6 cupcakes since there are only two of us.
Thanks for sharing, Diane!
These cupcakes are SO GOOD! You would never know they are gluten-free; and the cinnamon cream cheese frosting is the perfect topper for these moist treats. Yum!
These look so yummy!! I can’t wait to make these. If my GF flour blend already has Xanthum Gum in it, should I still include the 1/2 tsp of Xanthum Gum? Thanks so much!
Omit the xanthan gum if your blend has it 🙂
These were delicious! I just made them. I love the frosting! I have quite a bit left over of the frosting.
Thank you Veronica!
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.
Thanks for the feedback!
Do they need to go in the fridge?
I usually keep them out for a day or 2 at room temperature but if you feel safer refrigerating them because of the cream cheese frosting, you can. Just be sure they’re covered tightly with as little air as possible so they don’t dry out.
Shay, this looks like an amazing recipe! I really want to try this since I suddenly break out in hives whenever I comsome grains. It’s awful but maybe a blessing I disguise! You said you use a gluten free nightshade free mix. What is that that you use for flours?
This is the mix I use: https://www.whattheforkfoodblog.com/2016/01/14/nightshade-free-gluten-free-flour-mix/
Let me know if you have any questions 🙂
Is there a way to do this without eggs? Every time I just swap the egg replacement it …… well it ends up in the trash ): I have had to give up so many of my favorite flavors and pumpkin I can still have. Thanks in advance
Hi Minnta, I haven’t tried this with an egg replacer but if you do, please let me know!