Gluten Free Pumpkin Cupcakes Recipe

Three vanilla cupcakes with swirled frosting are placed on a round white stand. The surrounding area has white pumpkins and yellow flowers, giving a festive and bright appearance.

Gluten Free Pumpkin Cupcakes Recipe

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!

Course Desserts

Cuisine American

Keyword cupcakes, Gluten Free Cake, gluten free cupcakes, Gluten free desserts, pumpkin cupcakes

Prep Time 40

Cook Time 18

Total Time 58

Servings cupcakes

Calories 395kcal

Equipment

1 Closed Star Frosting Tip (Wilton 1M or 2D
1 Pastry Bag

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.

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