Moist gluten free pumpkin cupcakes with all the flavors of fall, topped with creamy tangy cream cheese frosting.
It has been well established, I am a big fan of pumpkin. #pumpkineverything #allthetime
Well, I needed to have a gluten free pumpkin cupcake recipe here on Flippin’ Delicious. It was a HUGE oversight that there wasn’t already a recipe here. So I fixed that this week. I baked some gluten free pumpkin cupcakes.
I made a few changes to my gluten free pumpkin chocolate chip muffin recipe to make the cupcakes soft and moist with a tight crumb. And of course they got topped with my easy cream cheese frosting, because the sweet tang of cream cheese frosting pairs perfectly with the subtle spice of the cinnamon, nutmeg, and ginger in the gluten free pumpkin cupcakes.
My awesome sister-in-law was starting a new job and found out one of her new co-workers had celiac. Naturally she enlisted me to bake something to bring with her on her first day. So I sent her with a few of these!
I always have a hard time picking which tip to use for frosting cupcakes, I have so many favorites! At my sister-in-law’s suggestion I used a large round tip to pipe a simple round pillowy cloud of cream cheese frosting. She said that pumpkin just needs a big dollop of creamy frosting, like whipped cream of a slice of pumpkin pie.
The sprinkle of cinnamon sugar on the top may or may not be optional.
Be careful to not over bake your gluten free pumpkin cupcakes. They aren’t nearly as moist and soft when they are in the oven for a few minutes too long.
You can also make little gluten free pumpkin cupcake bites by baking the batter in a mini muffin tin. They are so cute and little! The one problem with them is that it is hard to stop eating them after just one or two. I made gluten free pumpkin cupcake bites the same time I baked the cupcakes. I baked them for about 10-15 minutes.
My head is starting to spin with all the gluten free pumpkin recipes that I want to try to make! Gluten free pumpkin roll cake, gluten free pumpkin bars, OOoooh! And I should try to make a gluten free pumpkin mug cake!
If you are looking for more pumpkin-packed recipes I think you’ll love my friend Amanda from Gluten-Free Miami’s Pumpkin Spice Cake Pops. They are so cute!
What are your favorite pumpkin recipes?
- ⅔ c. brown sugar
- 2 cups MY GLUTEN FREE CAKE FLOUR BLEND
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 1 teaspoon cinnamon
- ¾ teaspoon nutmeg
- ½ teaspoon ginger
- 2 eggs
- ⅓ c. melted butter or vegetable oil
- ¾ c. milk
- ¾ c. canned pumpkin puree
- ½ recipe Easy Cream Cheese Frosting, to frost
- cinnamon sugar, optional
- Preheat oven to 350F. Line your cupcake pan with paper liners, or lightly grease.
- Combine all of the dry ingredients in a bowl. Form a "well" in the mixture and add all of the wet ingredients into that "well" and mix until combined.
- Fill your cupcake liners about ⅔ full.
- Bake for 20-25 minutes or until a toothpick will come out clean.
- Once cooled, frost with cream cheese frosting and sprinkle with cinnamon sugar
Be sure to use 100% pureed pumpkin, not pumpkin pie mix. Canned or fresh pumpkin puree is fine.
If you don't have pumpkin puree available you can use pureed or mashed sweet potato. Just steam the sweet potato until fork tender and then mash or puree.
Linked up at Waste Not Want Not Wednesdays,