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

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!

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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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  KitchenAid 5-Qt.Artisan Design Series with Glass Bowl - Frosted Pearl White
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  1 X Ateco #856 Extra Large Closed Star Decorating Tip

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