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Gluten Free Pumpkin Butterfinger Cupcakes

Sandi Gaertner
Easy gluten free pumpkin cupcakes with Butterfingers.
5 from 6 votes
Prep Time 12 mins
Cook Time 22 mins
Total Time 34 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 cupcakes
Calories 401 kcal


  • 1 1/2 cups gluten free flour blend *see note
  • 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 ground pumpkin pie spice
  • 2 large eggs
  • 1 cup pumpkin puree
  • 3/4 cup milk *see note
  • 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 F 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.
  • Cool.
  • 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.


  1. I have tested this recipe with Bob's Red Mill 1 to 1 GF blend and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make these nut-free, omit the almond flour and substitute an extra 2/3 cup of gluten free flour blend. Also, use nut-free non-dairy milk.
  4. These cupcakes will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
  5. 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 cupcakes need to bake longer.
  6. Adding Halloween candy on the frosting is optional.


Serving: 1gCalories: 401kcalCarbohydrates: 68gProtein: 6gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 10gCholesterol: 53mgSodium: 426mgFiber: 3gSugar: 48g
Keyword gluten free butterfinger cupcakes, gluten free pumpkin cupcakes
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