Gluten-Free Pumpkin Cupcakes with Cream Cheese Frosting

Gluten free pumpkin cupcakes made with real pumpkin purée and warm pumpkin spice, topped with smooth cream cheese frosting. These easy gluten free cupcakes are soft, moist, and perfect for fall baking, Thanksgiving desserts, and holiday gatherings. A great option for anyone searching for gluten free pumpkin desserts, gluten free cupcakes with cream cheese frosting, or seasonal pumpkin recipes made from scratch.

Ingredients

For the cupcakes

• 2 large eggs
• 1 cup pure pumpkin purée (not pumpkin pie filling)
• ¾ cup sugar
• ½ cup vegetable or canola oil
• 1 teaspoon vanilla extract
• 1 cup gluten-free all-purpose flour blend with binder
• 1 teaspoon heaping pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the cream cheese frosting

• 6 oz cream cheese, softened
• ¼ cup butter, softened
• ½ teaspoon vanilla extract
• ¼ teaspoon pumpkin pie spice
• 4 cups powdered sugar

Instructions

Prepare the cupcakes

1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners and set aside.
2. In a medium bowl, whisk together the gluten-free flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the eggs, sugar, oil, pumpkin purée, and vanilla until smooth and creamy. Scrape down the sides of the bowl as needed.
4. Add the dry ingredients to the wet mixture and mix until fully combined and smooth. Let the batter rest for 5 minutes to hydrate the gluten-free flour.
5. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
6. Bake for 17–19 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the frosting

1. In a mixing bowl, beat the cream cheese, butter, vanilla, and pumpkin pie spice until smooth and creamy.
2. Gradually add the powdered sugar, mixing until thick, fluffy, and spreadable.
3. Frost the cooled cupcakes and, if desired, lightly dust with extra pumpkin pie spice before serving.

Tips

• Use a gluten-free flour blend that includes xanthan gum or another binder for best texture.
• Letting the batter rest helps prevent gritty cupcakes.
• Make sure the cupcakes are completely cool before frosting to avoid melting.

Variations and Substitutions

• Replace vegetable oil with melted coconut oil.
• Use dairy-free cream cheese and butter for a dairy-free frosting.
• Add chopped pecans or walnuts to the batter for extra texture.
• Swap pumpkin pie spice with a mix of cinnamon, ginger, nutmeg, and cloves.

FAQs

Can I make these cupcakes ahead of time?
Yes, bake the cupcakes a day in advance and frost before serving.

How should they be stored?
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.

Can I freeze them?
Unfrosted cupcakes freeze well for up to 2 months.

Serving Suggestions

• Serve with hot coffee, chai, or tea.
• Top with crushed graham crackers for added flavor.
• Add a small dollop of whipped cream for special occasions.

Why You’ll Love This Recipe

• Soft, moist texture despite being gluten-free
• Warm pumpkin spice flavor
• Smooth, creamy cream cheese frosting
• Perfect for fall baking, holidays, and gatherings

Gluten-Free Pumpkin Cupcakes with Cream Cheese Frosting

Recipe by el hassan

Servings

12

servings

Prep time

15

minutes

Cooking time

17

minutes

Calories

421

kcal

Ingredients

• For the cupcakes

• 2 large eggs

• 1 cup pure pumpkin purée (not pumpkin pie filling)

• ¾ cup sugar

• ½ cup vegetable or canola oil

• 1 teaspoon vanilla extract

• 1 cup gluten-free all-purpose flour blend with binder

• 1 teaspoon heaping pumpkin pie spice

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• For the cream cheese frosting

• 6 oz cream cheese, softened

• ¼ cup butter, softened

• ½ teaspoon vanilla extract

• ¼ teaspoon pumpkin pie spice

• 4 cups powdered sugar

Directions

• Prepare the cupcakes
• Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners and set aside.
• In a medium bowl, whisk together the gluten-free flour, pumpkin pie spice, baking powder, baking soda, and salt.
• In a large mixing bowl, beat the eggs, sugar, oil, pumpkin purée, and vanilla until smooth and creamy. Scrape down the sides of the bowl as needed.
• Add the dry ingredients to the wet mixture and mix until fully combined and smooth. Let the batter rest for 5 minutes to hydrate the gluten-free flour.
• Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
• Bake for 17–19 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Make the frosting
• In a mixing bowl, beat the cream cheese, butter, vanilla, and pumpkin pie spice until smooth and creamy.
• Gradually add the powdered sugar, mixing until thick, fluffy, and spreadable.
• Frost the cooled cupcakes and, if desired, lightly dust with extra pumpkin pie spice before serving.