Ingredients
Cupcakes:
- 1 3/4 cups gluten-free 1:1 baking flour (e.g., Bob’s Red Mill, King Arthur Measure for Measure)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 (15 ounce) can pumpkin puree (NOT pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar (adjust for sweetness preference)
- 1 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice (optional)
Instructions
Cupcakes:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients: In a large bowl, beat together pumpkin puree, sugar, oil, eggs, and vanilla extract until well blended.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
- Bake: Fill the muffin cups about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cupcakes cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Cream Cheese Frosting:
- Beat Cream Cheese & Butter: In a large bowl, beat together the cream cheese and butter until light and fluffy.
- Add Sugar & Flavorings: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Beat in the vanilla extract and pumpkin pie spice (if using). Adjust sweetness by adding more powdered sugar if desired.
- Frost: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Tips:
- Room Temperature Ingredients: Using room temperature ingredients helps the cupcakes bake evenly and produces a fluffier texture.
- Pumpkin Puree: Be sure to use plain pumpkin puree, not pumpkin pie filling which includes added spices and sugar.
- Don’t Overmix: Overmixing the batter can lead to tough cupcakes.
- Optional Topping: Sprinkle a dusting of cinnamon or cinnamon sugar on top of the frosting for an extra touch.
Enjoy your delicious, gluten-free pumpkin cupcakes!
