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Gluten Free Pumpkin Cupcakes

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Delightful gluten-free pumpkin cupcakes that are moist, fluffy, and bursting with pumpkin and warm spices, topped with creamy frosting.

Ingredients

Scale
  • 1 3/4 cups gluten free 1-to-1 flour (210 grams)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup canned pumpkin purée
  • 1/3 cup vegetable oil
  • 1 1/4 cup light brown sugar
  • 2 large eggs (at room temperature)
  • 1/3 cup milk (at room temperature)
  • 1/2 cup unsalted butter (at room temperature)
  • 8 oz cream cheese (at room temperature)
  • 1 Tablespoon clear vanilla extract
  • 3 cups powdered sugar (plus more if needed)
  • Sprinkle of cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, mix the gluten free flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon together. Set aside.
  3. In another bowl, combine the canned pumpkin purée, vegetable oil, and light brown sugar. Stir until mixed well.
  4. Add the eggs, milk, and vanilla extract to the pumpkin mixture. Beat until smooth and well combined.
  5. Gradually add the dry ingredients to the wet mixture. Stir gently until everything is combined, but do not overmix.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. In a medium bowl, beat the room temperature cream cheese and unsalted butter together until smooth and creamy.
  10. Gradually add in the powdered sugar. Mix until the frosting is light and fluffy.
  11. Add more powdered sugar if needed to reach your desired consistency.
  12. Frost the cooled cupcakes with the cream cheese frosting and sprinkle a little cinnamon on top for decoration.

Notes

These cupcakes can be stored in an airtight container at room temperature for up to three days or frozen for up to three months.

Nutrition

Keywords: pumpkin cupcakes, gluten-free dessert, autumn treats, cream cheese frosting, pumpkin spice

Find it online: https://alexandrarecipes.com/gluten-free-pumpkin-cupcakes/