These gluten-free pumpkin Butterfinger cupcakes are a match made in heaven. This the best fall cupcakes recipe, at least that is what my family tells me.
This is the perfect use for leftover Halloween candy, or enjoy without candy!
Butterfinger Candy Bars Make Great Desserts!
I don’t know why I was dreaming about Butterfingers last night. My go-to candy bar has always been Almond Joy…so go figure! The only thing I can think of is that I saw these new Butterfinger crumbles in our grocery store in the chocolate chip section.
I knew they would be perfect in this gluten-free Butterfinger pumpkin cupcake recipe!
(*If you are a Butterfinger fanatic like me, try these Gluten-Free Butterfinger Cheesecake Brownie Bars and these Gluten-Free Butterfinger Shortbread Bars. I promise you will love them!) These are all fabulously easy gluten free desserts to try!
Is Butterfinger Candy Gluten Free?
So, I went back to the grocery store and bought a bag of these Butterfinger crumbles. Butterfinger Candy Bars are gluten-free! (I double checked and they are on the gluten-free safe candy list!)
I like to plan out the recipes I am going to make a few weeks ahead and I had originally planned to create a light pumpkin cupcake recipe for fall. (My friend Taylor at Gluten Away just updated his safe candy list on 4/17/17, so check this one out too!)
For this recipe, I used canned organic pumpkin puree. Don’t use the canned pumpkin pie puree or you will get a very different flavor to these cupcakes. You could use freshly roasted pumpkin in this recipe, but your cupcakes will be VERY dense and not light and fluffy like this cupcake recipe was intended.
I mentioned my intention to combine pumpkin and Butterfinger and both of my kids decided that Butterfingers and pumpkin won’t go together.
I think the words “eeeewwww” and “don’t do it mom” were screeched around my kitchen.
You know how vocal kids can get when they close their mind off to a new idea.
Of all of the cupcake flavors, I think I like this one best because of the natural sweetness from the pumpkin really blends well with Butterfinger candy bars.
I decided to do it anyway, call me rebellious :-).
And they were….
And my kids are eating crow :-). They loved them. Do you think your kids would eat this combination? I can’t wait to hear what your family thinks about this cupcake recipe.
And…if you like these, check out all of my Gluten-Free Cake and Cupcake recipes on the blog :-).
These are gluten-free, wheat-free, and perfect for anyone with Celiac.
(*Please note there are affiliate links in this recipe. Making a purchase using a link will not affect the price you pay. A tiny commission will come to Fearless Dining to help offset the costs of running this blog. I truly appreciate your support.)
Tools You Need to Make This Recipe:
- Muffin pan. This is the best way to get those cute cupcake shapes. Just add liners so you can pop them right out!
- Electric mixer. This handy gadget keeps your batter super smooth which = fluffy cupcakes!
- Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. My favorite flour blend for light and fluffy cupcakes.
Easy gluten free pumpkin cupcakes with Butterfingers.
- 1 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Mix (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1 cup almond flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup milk
- 1/4 cup melted coconut oil
- 2/3 cup Butterfinger crumbles plus extra for sprinkling on top of frosting.
- For Frosting:
- 1 stick butter soft and room temperature
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon water
Preheat the oven to 350 degrees.
In a large bowl, add all dry ingredients and whisk to blend.
In a medium bowl, add all wet ingredients and blend.
Pour wet ingredients into dry ingredients and mix.
Put paper cupcake wrappers into each cup in a muffin tin.
Fill each cup 3/4 with batter.
Bake 15-20 minutes until done.
Put all ingredients into a large bowl.
With an electric mixer, whip until light and fluffy.
Spread on top of each cupcake.
Sprinkle Butterfinger Crumbles on top.
More Yummy Pumpkin Recipes to Try!