Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting are tender and flavored with warming pumpkin pie spice. The perfect fall treat!
“Every single time this recipe delivers the lightest, moistest crumb I’ve ever had on a gf cupcake/muffin. I’ve been baking gf for 15 years. Thank you!!!”
While I truly appreciate the amount of bakeries offering gluten free cupcake options these days, I find most of them to be really dense and crumbly.
My Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting though?
Soft, tender, perfectly sweet and pumpkiny, heavily spiced, and buried under a cloud of cream cheese frosting. They are so incredible that you’d never, ever guess they’re gluten free!
Soft & Tender Gluten Free Pumpkin Cupcakes
Whether you make these moist cupcakes for a fall party or potluck, as a pumpkin pie swap for Thanksgiving, or for any fall occasion in between, they’re great to feed a crowd because the taste and texture do not scream “gluten free”.
Especially when they’re finished with a flourish of crowd pleasing Cream Cheese Frosting, which is truly a cinch to whip up.
Grab a few gluten free baking staples, and let’s get to baking!
Try Gluten Free Chocolate Cupcakes
How to Make Gluten Free Pumpkin Cupcakes
Start by mixing eggs, 100% pumpkin puree, granulated sugar, vegetable or canola oil, and vanilla extract in the bowl of a stand mixer, or a large mixing bowl if using a handheld mixer, until smooth and creamy.
Next, whisk together a gluten free baking flour blend, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the wet ingredients then mix until smooth.
Let the batter sit for 5 minutes, which gives the gluten free flour a chance to hydrate and absorb the liquid in the recipe then scoop 1/4 cup batter into each cup of a 12 cup, paper-lined muffin tin.
Bake for 17-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
How to Make Cream Cheese Frosting
Let the cupcakes cool completely then whip up the cream cheese frosting to slather on top.
To the bowl of your electric mixer, or another large bowl if using a handheld mixer, add softened cream cheese (regular or 1/3 less fat,) softened butter, vanilla extract, and pumpkin pie spice. Mix until smooth and creamy then scrape down the sides of the bowl and gradually add powdered sugar while mixing until the frosting is thick and creamy.
You can of course use a knife or spatula to frost the cupcakes, or you can get a more polished look by using a piping bag or Ziplock bag to swirl the frosting on top. Stuff the bag into a pint glass, fill with frosting then, if you’re using a Ziplock bag, snip the corner off and frost away.
Voila! I dust the tops with extra pumpkin pie spice which not only looks really pretty, but the scent hits your nose when you’re going in for a bite and is so lovely. :)
I hope you love these DELICIOUS gluten free Pumpkin Cupcakes with Cream Cheese Frosting. They really are such a special treat! Enjoy!
More Gluten Free Pumpkin Treats
- Gluten Free Pumpkin Muffins
- Gluten Free Pumpkin Bread
- Soft-Batch Pumpkin Gingersnap Chocolate Chip Cookies
- Mini Crustless Pumpkin Pies
- Pumpkin-Spice Chocolate Covered Pretzels
- Homemade Pumpkin Spice Latte
Equipment
Ingredients
- 2 eggs
- 1 cup pure pumpkin puree, not pumpkin pie filling
- 3/4 cup sugar
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla
- 1 cup gluten free baking flour blend WITH binder, see notes
- 1 teaspoon heaping pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Cream Cheese Frosting:
- 6 oz cream cheese, softened to room temperature
- 1/4 cup butter, softened to room temperature
- 1/2 teaspoon vanilla
- 1/4 teaspoon pumpkin pie spice
- 4 cups powdered sugar
Directions
- Preheat oven to 350 degrees then line a 12 cup muffin tin with liners and set aside.
- Add flour, pumpkin pie spice, baking powder, baking soda, and salt to a medium-sized bowl then whisk to combine and set aside.
- Add eggs, sugar, oil, pumpkin puree, and vanilla to the bowl of an electric mixer or a large bowl if using a handheld mixer. Mix until smooth and creamy then scrape down the sides of the bowl. Add dry ingredients then mix until smooth. Let batter sit for 5 minutes.
- Scoop 1/4 cup batter into each lined cup (I use an ice cream scoop) then bake for 17-19 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in tin for 10 minutes then remove to a cooling rack to cool completely.
For the Cream Cheese Frosting:
- Add cream cheese, butter, vanilla, and pumpkin pie spice to the bowl of an electric mixer or a large bowl if using a handheld mixer. Mix until smooth and creamy then scrape down the sides of the bowl. Add powdered sugar gradually while mixing until thick and creamy. Once cupcakes have cooled completely, frost then dust with additional pumpkin pie spice if desired.
Notes
- I like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for this recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Can I use GF bread flour
Hi there! I haven’t tested this recipe with anything except gluten free all-purpose baking flour blends, so I can’t say for sure.
Is it a possibility to use almond flour instead of the Bob’s Red Mill Gluten Free Flour?
Hi Michele! Unfortunately not – almond flour doesn’t contain a binder, and requires much less moisture compared to gluten free flour blends!
what can I use for egg substitute?
Hi Roma! I haven’t made these with an egg substitute, but you could try your favorite/most reliable substitute.
I have made several batches of these cupcakes with the Cream Cheese frosting. I have eaten some of them, but I have given them to friends (birthdays, just because) and they have raved about them. Those who have shared them with friends have come begging for the recipe, which I gladly shared. But the best comment: “Are you SURE these are gluten-free?”
I LOVE hearing this, Dave, and I can also relate to the genuine fear that something isn’t GF because the taste/texture feels too good to be true, LOL!! Thank you so much for your feedback and recipe rating!
The best!
Thank you SO much, Ronda!!
Hi Kristin,
We love and appreciate ALL of your gluten free recipes! With Celiac in our family, I need all the help I can get with cooking/baking. I’m wondering if you think the pumpkin cupcakes recipe could be turned into cake bars, using a baking pan? Thanks!
Hi Rhonda! This could definitely work – for the amount of batter, I think an 8×8″ square baking pan would be your best bet (9×13″ would result in very thin bars) and you’ll likely need to increase the baking time. Check for doneness by inserting a toothpick into the center. Let us know if you give it a go!
Yummy!
Wohoo!
I’ve made a number of your recipes over the years and they never disappoint. I only made the cupcakes without the frosting because we were serving with ice cream and everyone raved about them.
I’m thrilled to hear both the cupcake and other recipes have been hits, Lulu! I really appreciate your feedback, and recipe rating for the cupcakes!
These are the best pumpkin cupcakes I’ve ever made or bought. My family also agrees!! We are not a gluten free family, but I always like to have recipes for friends/ family that are, so when we go somewhere I have something to bring that’s delicious & I am never disappointed when I come to your site. I know before I make any of your recipes, they will be successful & flavorful & just “yummy” I have made several of your recipes over the years & I want to say thank you for all the hard work you put into creating wonderful recipes for us to enjoy!!
You are so kind to share this with me, Christine, and so thoughtful to cook GF for friends and family members who need it! Really appreciate the feedback and I’m SO GLAD you love these cupcakes as much as I do!!