These gluten-free pumpkin cupcakes are super moist, fluffy and pumpkin spiced. The easy recipe mixes up in one bowl in just a few minutes. Top with my pipeable cinnamon cream cheese frosting for the perfect gluten-free autumn dessert.
Check out more of my gluten-free cupcake recipes including my gluten-free carrot cupcakes, gluten-free funfetti cupcakes and my personal favorite gluten-free apple pie cupcakes.
Ingredients
Gluten-free flour blend – My go-to for gluten-free baking is King Arthur Measure for Measure. It works well in almost all of my gluten-free baked goods and is the most affordable of the ones I’ve tested.
My readers have told me that they have had good results using Cup4Cup (contains milk powder) and Pamela’s All Purpose Artisan Blend in my recipes. All of these flours are certified gluten free.
Canned pumpkin puree is easily found during fall and winter. Be sure that you use pumpkin puree and not pumpkin pie filling. The two are quite different. The pumpkin adds wonderful moisture to the cupcakes as well as pumpkiny flavor.
I like to use a combination of separate spices. I combine cinnamon, ground ginger and ground cloves. I am especially fond of the pungent pop that ginger gives to baked goods. But a ready-made pumpkin spice blend can be substituted as well.
I prefer to use oil as the moisture in my gluten-free baked goods. It does a better job of keeping the cupcakes moist for a couple of days. Use a neutral flavored oil like avocado, canola, sunflower or other vegetable oil.
The rest of the ingredients are just the basics -eggs, milk, sugar, vanilla, baking powder and salt. If you are dairy-free, any dairy-free milk substitute works well. I prefer soy milk or coconut milk for baking.
Frosting
These cupcakes have many options for frosting.
- If you are a fan of cinnamon, I highly recommend my cinnamon cream cheese frosting.
- A straight cream cheese frosting is also an delicious topping.
- my sweet potato frosting without powdered sugar (no cane sugar at all) is a super festive option.
Fluffy and Moist Gluten-Free Pumpkin Cupcakes
Ingredients
- ο»Ώ1 ο»Ώ15 oz can ο»Ώpumpkin puree
- ο»Ώ4 ο»Ώlarge ο»Ώeggs
- ο»Ώ1β ο»Ώc ο»Ώsugar
- β ο»Ώc ο»Ώoil – avocado, sunflower, canola or other neutral flavored oil
- 3 Tbsp ο»Ώmilk or dairy-free milk sub
- ο»Ώ1Β½ ο»Ώtsp ο»Ώvanilla extract, vanilla bean paste or vanilla powder
- ο»Ώ1 ο»Ώtsp ο»Ώsalt
- ο»Ώ2 ο»Ώtsp ο»Ώcinnamon1
- ο»ΏΒΌ ο»Ώtsp ο»Ώground ginger
- ο»Ώβ ο»Ώtsp ο»Ώground clove
- ο»Ώ2β ο»Ώc gluten-free flour blend*
- ο»Ώ2Β½ ο»Ώtsp ο»Ώbaking powder
Instructions
- ο»ΏThis recipe can easily be mixed by hand using a whisk. No electric mixer is needed.
- ο»ΏPreheat the oven to 350Β°F and line a muffin tin with paper liners.
- ο»ΏTo a large mixing bowl, add the pumpkin puree, eggs, oil, milk and vanilla. Beat with a whisk or mixer until smooth and combined.
- ο»ΏAdd the salt and spices and mix thoroughly until the spices are evenly Incorporated. You'll have to mix vigorously to get the cinnamon to break up as it tends to clump.
- ο»ΏAdd the flour and baking powder and mix until mostly smooth, 15-20 seconds.
- ο»ΏDivide the batter evenly in the cupcake pan – aboutΒΌ batter per cupcake.
- ο»ΏGently shimmy the pan side to side and forward-back to level the batter.
- ο»ΏBake 18-22 minutes or until the top is set and bounces back from a gentle tap (use your finger tip and aim to barely touch).
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Top with my cinnamon cream cheese frosting.
- These cupcakes can stay at room temp for 24 hours, then refrigerate. They will stay fresh for 2-3 days.
I loved these cupcakes. Easy and delicious!
Thank you so much for letting me know, Lisa!