The real magic of these gluten-free pumpkin cupcakes lies in their perfect balance of flavors and textures. The warm spices mingle harmoniously with the pumpkin puree to create a moist, tender crumb, while the cream cheese frosting adds a rich, tangy sweetness that perfectly complements the spices. Whether you’re serving these at a fall gathering or enjoying them as a special treat, these cupcakes will make you forget they’re gluten-free!
Ingredients:
For the Cupcakes:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
- ¼ cup unsweetened almond milk (or any milk)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
1. Preheat the oven:
Set the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with oil or non-stick spray.
2. Prepare the dry ingredients:
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. Mix the wet ingredients:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and oil. Mix well with a hand mixer or whisk until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients in batches, alternating with the almond milk. Start and end with the dry ingredients. Be careful not to overmix; stir until just combined for light and fluffy cupcakes.
5. Fill the cupcake liners:
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake the cupcakes:
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
7. Make the cream cheese frosting:
In a large bowl, beat the softened cream cheese and butter together with a hand mixer until smooth and creamy. Add the powdered sugar one cup at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt to balance the sweetness. Continue beating until the frosting is smooth and spreadable.
8. Frost the cupcakes:
Once the cupcakes have cooled completely, generously spread or pipe the cream cheese frosting on top of each cupcake. For a decorative touch, sprinkle a little cinnamon or pumpkin spice on top of the frosting.
9. Serve and enjoy!
These cupcakes can be stored in the refrigerator for up to 4 days, but bring them to room temperature before serving for the best flavor and texture.
