These Gluten-Free Pumpkin Cupcakes are light, fluffy, and full of warm spices, making them a must-try for pumpkin lovers. Whether you’re gluten-free or just craving something sweet and seasonal, this easy recipe will have your kitchen smelling like autumn in no time! Plus, they’re perfect for any occasion, from cozy gatherings to gluten-free holiday desserts!
This pumpkin sweet treat is so yummy, with the perfect mix of cinnamon and nutmeg in every bite. It’s a cozy snack or a great holiday dessert that’ll totally hit the spot. Super moist and full of flavor, it’s a must for any pumpkin fan!
Over the years, I’ve been creating gluten-free desserts for my family, and this summer, my daughter gave gluten-free eating another try. I love the challenge of experimenting in the kitchen and coming up with special recipes that everyone can enjoy!
There are still so many gluten-free recipes I’m excited to try, so be sure to follow along and subscribe to my website for updates and new treats!
I feel that the key to a successful gluten-free dessert is all in the flour blend! I’ve crafted my own combination, and I’m thrilled with how my desserts turn out!
My Gluten Free Flour Combination
This gluten-free flour mix is a perfect blend for light, fluffy baked goods. The sweet rice flour adds structure, while the potato starch and tapioca flour create a soft, tender texture. Super fine almond flour gives a slight nutty richness, and xanthan gum ensures everything holds together nicely. With the addition of baking powder and baking soda, this mix is ready to produce beautifully risen cakes, muffins, and more!
My Gluten Free Lemon Drizzle Cake is so amazing, moist and delicious! This was the first recipe that I tried my flour combo on and it was a success! Later I used it in my Ranger Cookie Recipe!
I came up with my flour since I wasn’t happy with what was available in the stores. If you make this recipe, you’ll find that it pretty difficult to tell that it’s gluten free!
Gluten-Free Flours
Cup for Cup Gluten-Free Flour
This all-purpose blend is designed to be a one-to-one replacement for regular flour in most recipes. It provides excellent texture in baked goods, making it easy to create gluten-free versions of your favorite treats.
King Arthur Gluten-Free All-Purpose Flour
This versatile flour is great for baking breads, cookies, and cakes without sacrificing taste or structure. It’s a blend of white rice flour, brown rice flour, and tapioca starch, making it a reliable option for many gluten-free recipes.
Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
With a balanced blend of rice flours, sorghum flour, and potato starch, this flour is ideal for achieving soft, delicious baked goods. It’s a convenient substitute that works well in most traditional recipes.
Why You’ll Love This Pumpkin Recipe
Light and Fluffy Texture
Despite being gluten-free, these cupcakes have a soft, airy texture that everyone will enjoy.
Warm Pumpkin Spice Flavor
Each bite is packed with the cozy, comforting taste of pumpkin and spices like cinnamon and nutmeg.
Perfect for Fall
These cupcakes capture the essence of autumn, making them ideal for seasonal gatherings and holiday treats.
Easy to Make
This recipe is simple and straightforward, perfect for both novice and experienced bakers.
Naturally Gluten-Free
Great for those with gluten sensitivities, these cupcakes don’t compromise on taste or texture.
Customizable
Top them with your favorite frosting or add extras like nuts or chocolate chips for a personal touch.
Kid-Friendly
Kids love the sweet, pumpkin flavor, and parents love how easy they are to whip up for any occasion!
Ingredients You’ll Need
- Sweet Rice Flour: This flour adds structure to your cupcakes while keeping them light and fluffy.
- Potato Starch: Helps create a tender, moist texture that makes each bite soft and delicious.
- Tapioca Flour: Adds chewiness and elasticity to the batter, contributing to the perfect cupcake texture.
- Almond Flour (Super Fine): Gives a subtle nutty flavor and adds richness to the cupcakes.
- Xanthan Gum: This essential gluten-free ingredient holds the batter together, providing stability.
- Baking Powder: Ensures your cupcakes rise beautifully for a light, airy finish.
- Baking Soda: Works alongside the baking powder to help the cupcakes rise while adding lightness.
- Pumpkin Puree: Provides moisture, natural sweetness, and that irresistible pumpkin flavor.
- Granulated Sugar: Adds the right amount of sweetness to balance the spices and pumpkin flavor.
- Eggs: Bind the ingredients together and contribute to the structure and fluffiness of the cupcakes.
- Vegetable Oil (or Coconut Oil): Keeps the cupcakes moist and soft, while adding a subtle richness.
- Milk (Dairy or Non-Dairy): Adds moisture to the batter and helps create a smooth consistency.
- Vanilla Extract: Enhances the flavor of the pumpkin and spices, adding warmth to the cupcakes.
- Ground Cinnamon, Nutmeg, Ginger, Cloves: These warm spices are the heart of pumpkin desserts, providing a cozy, autumnal flavor.
- Cream Cheese: Cream cheese gives the frosting a tangy richness, balancing the sweetness with its smooth, creamy texture.
- Butter (in frosting): Butter in the frosting adds richness and helps create a smooth, spreadable consistency.
- Powdered Sugar: Powdered sugar sweetens the frosting and provides the necessary texture for a creamy, smooth finish.
How to Make These Gluten Free Cupcakes
Step 1 – Preheat Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Step 2 – Mix Dry Ingredients
In a large bowl, whisk together the sweet rice flour, potato starch, tapioca flour, almond flour, xanthan gum, baking powder, baking soda, salt, and spices.
Step 3 – Combine Wet Ingredients
In a separate bowl, combine the pumpkin puree, sugar, eggs, oil, milk, and vanilla extract. Stir until smooth.
Step 4 – Combine Wet and Dry Ingredients
Slowly add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
Step 5 – Fill Muffin Tins
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Step 6 – Bake
Bake the cupcakes for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Step 7 – Cool and Frost
Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, pipe the frosting using a pastry bag fitted with an open or closed star frosting tip (Wilton 1M or 2D) for a beautiful finish.
Gluten Free Pumpkin Cupcakes Recipe
Ingredients
Cupcake Batter
- ½ cup sweet rice flour
- ¼ cup potato starch
- 2 tbsp tapioca flour
- 2 tbsp almond flour (super fine)
- ¼ tsp xanthan gum
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- ⅛ tsp ground cloves
- 6 tbsp pumpkin puree
- ⅓ cup granulated sugar or coconut sugar
- 1 large egg
- 2 tbsp vegetable oil or melted coconut oil
- 2 tbsp milk or non-dairy milk
- ½ tsp vanilla extract
Cupcake Frosting
- 4 oz cream cheese (room temperature)
- 4 oz butter (room temperature)
- 2 cups powdered sugar
- ½ tsp vanilla extract
Instructions
Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the sweet rice flour, potato starch, tapioca flour, almond flour, xanthan gum, baking powder, baking soda, salt, and spices.
- In a separate bowl, combine the pumpkin puree, sugar, eggs, oil, milk, and vanilla extract. Stir until smooth.
- Slowly add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake the cupcakes for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Frosting
- In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until combined, and then mix in the vanilla extract. The frosting should be smooth and spreadable, adding both flavor and texture to the cake.
- Once cooled, pipe the frosting using a pastry bag fitted with an open or closed star frosting tip (Wilton 1M or 2D) for a beautiful finish.
- To pipe a rosette, start by placing the tip of your frosting bag in the center of the cupcake and apply steady pressure. Move the tip in a spiral motion outward, releasing pressure as you reach the edge to create a smooth, beautiful rosette shape.
Nutrition
Frequently Asked Questions
Of course, you can save time by using the store-bought gluten-free flour.
Yes, keep the same measurements and use 1 cup of flour.
Absolutely, you can substitute dairy-free cream cheese and butter for a delicious dairy-free frosting option.
Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Yes, you can freeze unfrosted cupcakes for up to 3 months and frost them after thawing.
Using a combination of oil and pumpkin puree keeps the cupcakes moist and tender.
I absolutely love these gluten-free pumpkin cupcakes, and I hope you do too! Over the years, I’ve made plenty of gluten-free desserts since my daughter occasionally follows a gluten-free diet.
Thanks for visiting, and be sure to check out my friend’s delicious pumpkin recipes below!
Cheers,
Blogger’s Best Pumpkin Recipes
Sourdough Pumpkin Bars with Cinnamon Cream Cheese Frosting | Twelve on Main
The perfect combination of pumpkin and sourdough in these amazing sourdough pumpkin bars. They are sweet, spicy, moist and tender. They are so flavorful and the perfect fall treat!
Pumpkin Hand Pie | Craftberry Bush
These adorable leaf shaped pumpkin hand pies are not only beautiful but also make such a delicious addition to your fall menu.
Pumpkin Spice Pot de Creme with Whipped Cream on Top | Most Lovely Things
Pumpkin spice pot de creme with whipped cream on top in mini Staub pots are the perfect fall dessert. They can (and must) be made a head and refrigerated, making them ideal for your Thanksgiving dessert table.
Individual Pumpkin Spice Latte Tiramisu | My 100 Year Old Home
Combining the iconic flavors of a pumpkin spice latte with the traditional elements of tiramisu, this dessert offers a new and exciting way to enjoy a timeless favorite.
Pumpkin Spice Cinnamon Roll Buns | My Sweet Savannah
Create a fall favorite with these viral pumpkin-shaped cinnamon rolls using Pillsbury Grands! Pumpkin Cinnamon Rolls. Simply tie the rolls with kitchen twine, bake, and decorate with a cinnamon stick for a festive touch. Perfect for breakfast or brunch, these cute treats are as delicious as they are charming!
Brown Butter Pumpkin Chocolate Chip Bars | Tatertots and Jello
Indulge in rich, chewy Brown Butter Pumpkin Chocolate Chip Bars, the perfect fall treat combining warm spices, chocolate, and nutty brown butter flavor.
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Jennifer S. Hadfield
I can’t wait to try this recipe, Janine! They look so light and fluffy! Pinned 🙂
xoxo