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? Moist gluten free pumpkin cupcakes with all the flavors of fall, topped with creamy tangy cream cheese frosting. 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. All nutrition info is a guestimate and will vary depending on the ingredients you use.
Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
Instructions
Notes
Nutrition Information
Yield 18
Serving Size 1
Amount Per Serving
Calories 149Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 32mgSodium 196mgCarbohydrates 24gFiber 1gSugar 15gProtein 2g
Linked up at Waste Not Want Not Wednesdays,
Mmm! Those sound like the perfect thing to warm me up right now! Delicious!
These were totally a great treat to give her 😉 Yay pumpkin!
I LOVE pumpkin so much Rebecca! I don’t want October to end.
These look {almost} too pretty to eat! I just started getting my pumpkin on over the weekend, and now it looks like I need to do more baking 🙂 Can’t wait for your GF pumpkin mug cake!!
These look {almost} too pretty to eat! I just started getting my pumpkin on over the weekend, and now it looks like I need to do more baking 🙂 Can’t wait for your GF pumpkin mug cake!!
Thank you! Hopefully I get a chance to make the pumpkin mug cake in the next week or so!
So beautiful! Love your description of why cream cheese frosting pairs well with pumpkin cupcakes, I’ve never read it described that way before and you are ON POINT. Thanks for sharing your amazing cake flour blend!
Thanks Steph!
So cute and the sprinkle of cinnamon sugar is perfect.
These look AMAZING!!! That cream cheese frosting, oh my goodness … yes please!
I gave these a shot and they do not look as smooth and “cupcake” like as yours. Mine are horribly irregular – keeping the shape as I dropped them into the tins. Do you roll them before you put them into the tins? Mine sure seem dry.
Hi Yvette,
Was your batter dry enough to roll? It sounds like there wasn’t enough liquid in your batter.
Best,
Brianna
Made this to the exact.
Would have been perfect with half the amount of liquid. It never completely baked but still tastes good although the texture is, well, a very wet muffin. Too much milk.
Hi Ariana,
I’m sorry your cupcakes were too wet. I’d love to help you figure out what happened.
What did the batter look like before baking?
What gluten free flour did you use? Sometimes that is the issue, different gluten free flours absorb liquid differently.
Your oven temperature could also be a little low? They may have just needed a little longer in the oven. I have a thermometer in my oven, because in every house I’ve ever live in my oven has been almost 25°f too hot or too cool.
You can respond here, or send me an email at flippindelicious (at) gmail (dot) com.
-Brianna
If I want to make these non gluten free what do I modify?
Hi Bethany,
You can try making these with regular flour instead of gluten free flour, omitting the xanthan gum. However, gluten free baking is very different than regular baking and not all gluten free recipes adapt well to regular wheat flour.
Happy Baking! -Brianna