If you love fluffy light cupcakes, you will want to make my Gluten Free Pumpkin Cupcakes recipe. They are filled with pumpkin spice flavor and then they are topped with a thick and creamy cinnamon buttercream frosting! They are the perfect cupcakes for fall!
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Pumpkin season is here and there is so much to celebrate! Who can say no to light and fluffy Gluten Free Pumpkin Cupcakes? These incredible pumpkin cupcakes are full of fall flavors, but they are so fluffy, they make the best dessert!
Half of my family goes nuts over pumpkin recipes, Mr. Fearless Dining, the most. One kid will eat anything pumpkin, as long as it is sweet. My picky one, it really depends on what I made. She is a chocolate fanatic so I tend to make this Gluten Free Pumpkin Chocolate Swirl Cake for her.
I share all of my tips and tricks to help you make cupcakes that turn out so fluffy, nobody will know they are gluten free! If you are a cupcake fanatic like me, check out all of my delicious gluten free cupcake recipes!
Note these gluten free pumpkin cupcakes are dairy-free and nut-free so they are great for those with food allergies. You can easily make the frosting dairy-free as well.
Why you need to make these gluten free pumpkin cupcakes:
These cupcakes truly are incredible. So many pumpkin recipes tend to be dense but not these gluten free pumpkin cupcakes!! They are so fluffy! Here is why you need to try these:
- They are topped with a creamy cinnamon buttercream frosting and just WOW! They are so good!
- You don't need complicated spice mixtures, just grab the basics like ginger, nutmeg, and cinnamon!
- There is a dairy-free option for those who can't have dairy!
- This recipe is tried and true with several gluten free flour blends!
If you prefer more classic flavors of cupcakes, try my delicious moist Gluten Free Chocolate Cupcakes or my Gluten Free Vanilla Cupcakes recipes.
Ingredient notes:
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend, Cup4Cup, and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Pumpkin puree - I prefer canned because it is smoother but if you puree roasted pumpkin a lot, it will work. Just make sure it isn't too firm.
- Butter - I use butter in the frosting, it is the only dairy in the recipe so if you are dairy-free, use a vegan butter.
- Non-dairy milk - I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
Recipe step by step directions:
Preheat your oven to 350º F.
Step 1: Add your dry ingredients to a bowl. Whisk to blend.
Step 2: Add your wet ingredients to a smaller bowl and whisk.
HINT: Do NOT use a standing mixer for this recipe. It will make your cupcakes turn out denser.
Step 3: Pour the wet ingredients into the dry ingredients.
Step 4: VERY gently mix the wet and dry pumpkin cupcakes ingredients together. Be very careful not to overmix your batter. Mix it until it is just barely mixed. This is the true secret to making light and fluffy cupcakes!
Step 5: Line a muffin tin with parchment paper muffin liners. These are the best to use because your cupcakes will not stick to the paper. If you don't have them, spray the muffin tin with coconut oil spray (or use another light oil).
Fill each muffin cup about ⅔ full of batter.
Step 6: Bake the cupcakes at 350º F for 20-22 minutes.
Step 7: Test a cupcake to see if they are baked by inserting a toothpick into a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
Step 8: Move the pumpkin cupcakes to a cooling rack. Allow them to cool completely before frosting.
Step 9: Now to make that yummy cinnamon buttercream frosting! In a large standing mixer, add the butter, powdered sugar, cinnamon, non-dairy milk, and vanilla. Mix until it is completely blended and fluffy.
Step 10: Put the frosting into an icing bag and use a star tip to frost each gluten free pumpkin cupcake. Dust with cinnamon.
If you are a pumpkin fanatic, don't forget to check out all of my incredible Gluten Free Pumpkin Dessert Recipes!
Variations:
- Add mini white or milk chocolate chips to the pumpkin batter.
- Drizzle them with an icing made with powdered sugar, cinnamon, and non-dairy milk.
- Top them with Halloween sprinkles. Always check to be sure the gluten free sprinkles are gluten free!
- Add chopped nuts like pecans to the cupcake batter.
Tips and Recipe FAQ:
You can easily make this pumpkin cupcake healthier. Substitute coconut sugar for the sugars in the cupcake. Another way is to add 2-3 scoops of collagen protein powder (unflavored) to the dry ingredients. Lastly, add ⅓ cup of almond flour. Use only 1 /4 cup of the gluten free flour blend.
Store your pumpkin cupcakes in an air-tight container in the refrigerator.
You can easily freeze these cupcakes. I recommend freezing them without frosting and then frosting them after they are thawed out.
There are two secrets to preventing your pumpkin cupcakes from turning out dense. 1. Don't use a standing mixer and 2. Don't overmix the batter.
The cinnamon frosting also tastes amazing on these Gluten Free Pumpkin Cake Bars!
More gluten free cupcake recipes:
- Gluten Free Funfetti Cupcakes
- Fluffy Gluten Free Banana Cupcakes
- Gluten Free Champagne Cupcakes
- Delicious Gluten Free Lemon Cupcakes
Recipe
Fluffy Gluten Free Pumpkin Cupcakes with Cinnamon Buttercream
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ½ cup brown sugar
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger * use powdered
- ¼ teaspoon ground nutmeg
- ¾ cup pumpkin puree
- 2 eggs size large
- ⅓ cup light oil * see note
- ½ cup non-dairy or regular milk
- 2 teaspoons pure vanilla extract
Cinnamon Frosting
- ½ cup softened butter *see note
- 3 cups powdered sugar
- 2 tablespoons non-dairy milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
Instructions
Cupcakes:
- Add your dry ingredients to a bowl. Whisk to blend.
- Add your wet ingredients to a smaller bowl and whisk.
- Pour the wet ingredients into the dry ingredients.
- VERY gently mix the wet and dry ingredients together. Be very careful not to overmix your batter. Mix it until it is just barely mixed. This is the true secret to making light and fluffy cupcakes! Don't use a standing mixer.
- Line a muffin tin with parchment paper muffin liners. These are the best to use because your cupcakes will not stick to the paper. If you don't have them, spray the muffin tin with coconut oil spray (or use another light oil).
- Fill each muffin cup about ⅔ full of batter.
- Bake the cupcakes at 350º F for 20-22 minutes.
- Test a cupcake to see if they are baked by inserting a toothpick into a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
- Move the pumpkin cupcakes to a cooling rack. Allow them to cool completely before frosting.
Cinnamon Frosting:
- In a large standing mixer, add the butter, powdered sugar, cinnamon, non-dairy milk, and vanilla. Mix until it is completely blended and fluffy.
- Put the frosting into an icing bag and use a star tip to frost each gluten free pumpkin cupcake. Dust with cinnamon.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Cup4Cup, and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- The cupcakes are dairy-free. To make the frosting dairy-free, substitute the butter for vegan butter.
- I recommend a very light oil like avocado or canola.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- To test for doneness, insert a toothpick into the center of the cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcake needs to bake longer.
- These cupcakes will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
- Add mini white or milk chocolate chips to the pumpkin batter.
- Drizzle them with an icing made with powdered sugar, cinnamon, and non-dairy milk.
- Top them with Halloween sprinkles. Always check to be sure the gluten free sprinkles are gluten free!
- Add chopped nuts like pecans to the cupcake batter.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Eunice
A 20 min rest before baking gives these cupcakes a nice rise. I also subbed honey for the white sugar which I liked. I also made this for someone egg free. I substituted 65 gm of applesauce for one egg and 7 gm of baking soda mixed with 15 gm of vinegar for the second egg. The vinegar mixture contributes to the lightness of the cupcake. The applesauce contributes to the moistness. They had maybe 10% less loft but were still moist and delicious. There are multiple egg substitutes. These are just the ones that I tried.
Sandi Gaertner
Thank you so much for coming back to let me know how you were able to make this egg-free. It sounds great.