SANTA’S CHAIR HAS ARRIVED AT THE MALL. There are trees up, decorations hanging from the ceiling, and Santa Fast Passes available for purchase online. Yes, you can apparently now reserve a time slot to go sit on Santa’s lap. I mean I get it, because we have a Cameron and waiting patiently is not something that we do at this time, but I can already see my grandchildren looking at me like I have 5 heads when I tell them about lines. LINES, YOU WHIPPER SNAPPERS!
Anyway, while the world is trying its best to gloss over Thanksgiving, and antiquated methods of seeing Santa, I’m here to remind you that this fun and fabulous day is nearly around the corner and I have the most incredible dessert recipe that’s so delicious it blows pumpkin pie out of the water. Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting are sweet and pumpkiny, heavily spiced, super tender, and buried under a cloud of cream cheese frosting. They are incredible!!
Gluten Free Pumpkin Pie is something I hacked last year for Thanksgiving with Mini Crustless Pumpkin Pies. They’re a fantastic, crustless, gluten free swap for regular pumpkin pie, but if you’re up for going outside the box on the big day, these frosted cupcakes are where it’s at. Plus, nobody would know they’re gluten free unless you told them. (In fact, don’t then see what everyone says…or doesn’t.) ;)
Pumpkin Cupcakes with Cream Cheese Frosting would be great to make for Friendsgiving where everything’s a bit more casual, an office Thanksgiving party because you don’t have to worry about cutting slices of pie, or just something fun and festive to make with your kids to celebrate the season. Whatever the reason, just promise me you’ll find one to make these cupcakes!
Try These Pumpkin-Spiced Treats
How to Make Gluten Free Pumpkin Cupcakes
Start by mixing 2 eggs, 1 cup pumpkin puree, 3/4 cup sugar, 1/2 cup vegetable or canola oil, and 1 teaspoon vanilla in the bowl of a stand mixer, or a large bowl if using a handheld mixer, until smooth and creamy. Next, whisk together 1 cup gluten free “recipe ready” or 1:1 baking flour blend (I use Bob’s Red Mill 1:1 GF flour in the blue bag,) 1 heaping teaspoon pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and1/4 teaspoon salt then add to the wet ingredients and mix again until smooth.
By the way, I was out of pumpkin pie spice the day I photographed these cupcakes (could have SWORN I still had some in the cupboard!) so I made my own using this recipe. It was phenomenal!
Let the batter sit for 5 minutes which will give the gluten free flour a chance to soften while it absorbs 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 6oz softened cream cheese (regular or 1/3 less fat,) 1/4 cup softened butter, 1/2 teaspoon vanilla, and 1/4 teaspoon pumpkin pie spice. Mix until smooth and creamy then scrape down the sides of the bowl and gradually add 4 cups 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 dusted 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, love, 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 Bread
- Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies
- Mini Crustless Pumpkin Pies
- Pumpkin Spice Chocolate Covered Pretzels
- Homemade Pumpkin Spice Latte
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Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting
Description
Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting are tender and flavored with warming pumpkin pie spice. The perfect fall treat!
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 “recipe ready” or 1:1 baking flour blend
- 1 heaping teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Cream Cheese Frosting:
- 6oz 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.
- 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 in one batch then mix until smooth. Let batter sit for 5 minutes while lining a 12 cup cupcake tin with liners.
- 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
Adapted from Paula Deen
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
LOVVVE these cupcakes, I made them last year and everyone loved them. People are asking for them again this year.I had a quick question, can this recipe be turned into a cake? I assume so but wanted to ask since I’m new to gluten free baking. Also if it can be baked as cakes, can you freeze them to prep for a party?
Amazing, SO happy to hear it, Amy! I would follow Tessa’s advice for how to bake a cupcake recipe as a cake – she is a baking wizard!! https://handletheheat.com/how-to-convert-cake-into-cupcakes/ You should be able to freeze the cakes/cupcakes just fine!
These GF Pumpkin Spice cupcakes are so delicious and moist!! Best I’ve ever eaten!!
I’m thrilled to hear that, Pamela!! Thank you so much for your feedback!
These are absolutely incredible. I followed this recipe for my parents’ 35 year vow renewal. They were a HUGE hit. We also had cupcakes from a professional bakery, but everyone preferred these and would have never guessed they were gluten free. The only thing I tweaked was using 3 cups instead of 4 cups of powdered sugar. They were so highly requested, I’m already making them again but doubling the recipe for another event. Thank you for this masterpiece!!
Oh my gosh, I LOVE hearing this, Jenna! Thank you for giving this recipe a chance to serve at such an important event! I really appreciate your feedback and recipe rating!
Made these this weekend. I’m the only gf person in my family! Everyone loved them & said several times “you can make these again “, “ these are so good “!! Thanks again for a great simple recipe with pantry staples!!!!
That’s amazing, Lynn, thank you so much for letting me know!! Thrilled they were a hit, and you found them easy to make!
I’m here to ask a question but want to start off saying that every time i’ve made these, everyone loves them!! we have a few in our family/friends who are gluten free. I know this might be silly but i wanted to make these for my sons birthday and was wondering if i could swap out the same amount of gluten free flour for regular flour (I don’t want to waste the gluten free flour if I don’t have anyone gluten free!)
I am so thrilled to hear that, Bridget!! I haven’t been able to test these using all-purpose flour (since I have Celiac Disease and can’t have it in the house) so I can’t say for sure!
These are fantastic! A nice moist, light and airy cupcake! Due to an allergy I subbed out the cream cheese and butter for the non dairy versions and it worked great! This recipe will be on repeat this fall!
I’m so, so glad, Diane! There are some pretty knockout DF replacements for cream cheese these days – so glad you got to enjoy all the yummy flavor. :)
This recipe is absolutely fantastic. I’ve made it as directed, and I’ve also used bananas, applesauce and coconut sugar instead of regular. I also always use olive oil. 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!!!
THRILLED to read this, Shannon! So glad this recipe was a home run for you. Thank you so much for your feedback and recipe rating!
Love these. I make these with my toddler every other week or so. We skip the frosting and sometimes top with sweetened pepitas. Making 12 is perfect. Thanks as always for a great recipe!
Ooo that sounds delightful, Jen! Love to hear that you two enjoy making them together, too. :)
These were amazing! I did add a tsp of xantham and turned out perfectly. I love this recipe and trying to think of how to adapt it for another flavour other than pumpkin for once fall is over. Any suggestions on what could replace the pumpkin puree? I was wondering if applesauce or mashed banana might work. Kind of a crazy request but this is such a good recipe and I think it has potential to be adapted!
I think either applesauce could work! I haven’t tested, but between the two I might go with applesauce as it usually has the same “wetness” as pumpkin!
I tried it with applesauce and it was fantastic!
So glad to hear that, Shannon!!
Hello – I’d like to make the Gluten Free Pumpkin Cupcakes for Thanksgiving. I assume by the measurements they are ‘mini’ cupcakes, but wanted to confirm. Thank you – looks like an amazing recipe
The recipe is for regular sized cupcakes & they are DELICIOUS!!
Hi Kristin, do you think I should add in some xantham gum if my GF flour doesn’t contain any?
Hi Karine! Yes I would add it in if your blend doesn’t already have it in there!
Today was a test run and these cupcakes turned out great. I will be making these again for Thanksgiving. Thank you for a great recipe!
Fabulous!! So glad they worked out for you. Happy Thanksgiving!!
I never leave reviews, but I just had to because these are so amazing! All of my daughter’s friends were asking for me to send their moms the recipe. I will make these every year now.
Oh my gosh, I am so thrilled to hear that!! Amazing – thank you so much for your feedback and recipe rating!
can i make the cupcake batter in advance? any ideas of how long it might keep? thanks so much for the recipe, i am really looking forward to these!
Hi Chelsea! I have never pre-made cupcake batter. That said, you can bake these cupcakes and they will keep on the counter for several days afterwards!
Can I add nuts?
Sure!
I’ve made these before and they are delicious. Has anyone tried to double it and bake in a 9×13 pan?
I have the same question – anyone make them in a cake pan before & if so, we’re any tweeks needed? Love them as cupcakes but wanted to bring it to Thanksgiving as a cake
Check out this post from my friend Tessa – she is a master baker!! https://handletheheat.com/how-to-convert-cake-into-cupcakes/
Is there another type of oil that can be used like EVOO or avocado oil? I can’t wait to make these. They look delicious!
Avocado, grapeseed, or coconut oil could all work!
Do you suppose it would be possible to successfully sub in Ottos cassava flour in place of the all-purpose? Cassava is alleged to work in much the same way as wheat flour. I ask because it’s only a cup and a non-yeasted recipe. Are you familiar with cassava flour in baked goods?
Hi Ashley! I’ve only used cassava flour in recipes where you want a chewy consistency – breadsticks, pizza crust, etc. That said, I haven’t tested swapping it out for the all-purpose GF flour in this particular recipe!
Delicious!! I made mine with sweetener rather than sugar because I am sugar and gluten free. They are so yummy!!
Fabulous!! I’m so glad you loved it, Janet!!
these cupcakes are insane. THEY ARE SO SO YUMMY. I recommend this recipe to everyone!!!
Ahh, so glad you enjoyed, Lexy! Thank you so much for your feedback and recipe rating!