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.
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.
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
- 1 15 oz can pumpkin puree
- 4 large eggs
- 1⅓ c sugar
- ⅔ c oil – avocado, sunflower, canola or other neutral flavored oil
- 3 Tbsp milk or dairy-free milk sub
- 1½ tsp vanilla extract, vanilla bean paste or vanilla powder homemade gluten-free vanilla extract
- 1 tsp salt
- 2 tsp cinnamon1
- ¼ tsp ground ginger
- ⅛ tsp ground clove
- 2⅔ c gluten-free flour blend*
- 2½ tsp baking powder
- This recipe can easily be mixed by hand using a whisk. No electric mixer is needed.
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- To a large mixing bowl, add the pumpkin puree, eggs, oil, milk and vanilla. Beat with a whisk or mixer until smooth and combined.
- Add 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.
- Add the flour and baking powder and mix until mostly smooth, 15-20 seconds.
- Divide the batter evenly in the cupcake pan – about ¼ batter per cupcake.
- Gently shimmy the pan side to side and forward-back to level the batter.
- Bake 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.