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

<< CLICK HERE TO PIN THIS RECIPE >>

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 🤣

<< PIN THIS RECIPE TO YOUR GLUTEN FREE DESSERTS BOARD >>

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!

be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!

if you love this easy recipe for gluten free pumpkin cupcakes, be sure to follow me on social media so you never miss a post:

| facebook | twitter | google+ | pinterest | instagram | youtube |

sign up for my free newsletter subscription for new recipes and exclusive giveaways + my free e-cookbook – recipes with chocolate

Yield: 1 Dozen

Gluten Free Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Print

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

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

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

• 
  KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
• 
  USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
• 
  Silicone Baking Utensils | Wooden Handle, Balloon whisk, Slotted & Solid Kitchen Spoon, Spatula, Long Scraper and Pastry Brush, Acacia Hard Wood Handle
• 
  1 X Ateco #856 Extra Large Closed Star Decorating Tip

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

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.