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!
For the best cupcake recipes, check out my Gluten Free Cupcakes resource guide!!
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! Updated 2018.)
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.
Baking with Pumpkin
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.
If you do decide to use fresh pumpkin puree, here is a great tutorial for roasting pumpkin and making homemade pumpkin puree. (While you are at it, try that gluten free pumpkin donut recipe too. It is crazy good!!)
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.
Tips and Variations to Make these Gluten Free Pumpkin Cupcakes:
- If you want these cupcakes to be light and fluffy, it is important not to overmix the batter. Mix until the wet and dry ingredients are barely mixed.
- To reduce the high glycemic sugar, feel free to substitute coconut sugar in this recipe. (Note that coconut sugar will only work for the cupcakes, it will not work in the frosting!)
- Feel free to use a different gluten free candy, or leave the candy out to make these less sweet.
How to make gluten free pumpkin cupcakes:
The first step is to add the dry ingredients to a bowl. Don’t forget to add 1 teaspoon of Xanthan Gum if your gluten free mix doesn’t include it. The Xanthan Gum helps hold the cupcakes together so it is important. Guar Gum will also work! Whisk to blend.
Add the wet ingredients and whisk to blend. This is why I prefer canned pumpkin puree in this recipe. See how creamy the wet ingredients look? It is hard to get pumpkin you roast to be as smooth.
Mix the wet and dry ingredients. Add to a paper cupcake lined muffin tin. Bake at 350F degrees for 20 minutes until done. Allow cooling.
Next, you want to make the frosting. Add the softened cream cheese and other frosting ingredients to a mixer.
Whip the frosting ingredients up. Use a frosting bag or knife to spread the frosting onto your cupcakes. Top with crushed Butterfingers or your favorite gluten free candy, or use none!
More Delicious Gluten Free Cupcake Recipes to Try:
- Gluten Free Vanilla Cupcakes
- Easy Gluten Free Champagne Cupcakes
- Gluten Free Lemon Cupcakes with Lemonade Icing
- Mini Gluten Free Chocolate Cupcake Flower Bouquet (learn how to make a flower arrangement of cupcakes!)
These are gluten free, wheat-free, and perfect for anyone with Celiac.
Tools You Need to Make This Easy Gluten Free Pumpkin Cupcake 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.
(*Note, this post was updated from an older September 2015 post. I hope you enjoy the extra tips and ideas!)
- 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.
- For Frosting
- 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.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 401 Total Fat: 22g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 53mg Sodium: 426mg Carbohydrates: 68g Fiber: 3g Sugar: 48g Protein: 6g