Cozy Gluten-Free Pumpkin Spice Cupcakes

Welcome to your new favorite gluten-free pumpkin cupcake recipe! These incredibly fluffy cupcakes are infused with a harmonious blend of warm autumn spices and crowned with a luscious cinnamon cream cheese frosting that will make every bite a pure delight.

Cupcakes hold a special place in our hearts, don’t they? They are the quintessential happy treat, perfect for any occasion. There’s something inherently joyful about these individually portioned delights – no slicing required, and they are wonderfully easy to transport. This makes them an ideal choice for parties, casual get-togethers, birthday celebrations, or any festive gathering where a touch of sweetness is desired.

Our Gluten-Free Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are a true embodiment of fall celebration. As the days grow shorter and the air turns crisp, signaling the arrival of pumpkin season, these cupcakes become the ultimate comfort food. They capture the very essence of autumn in a delectable bite, offering a perfect blend of comforting flavors and a light, airy texture that defies typical gluten-free expectations.

• Effortlessly Simple to Bake: This recipe is designed with ease in mind, making it accessible even for novice bakers. The process is straightforward: simply combine your dry ingredients, then mix your wet ingredients, gently fold them together, scoop into muffin cups, and bake. It’s that simple! This no-fuss approach ensures a delightful baking experience without any unnecessary complexity.
• An Explosion of Autumnal Flavor: Prepare your senses for an incredible journey. A carefully balanced medley of warm spices, rich pumpkin puree, and a hint of vanilla creates a scent that will fill your home with cozy fall aromas and a taste that is utterly divine. But we don’t stop there. The addition of our signature cinnamon cream cheese frosting elevates these cupcakes, ensuring every single mouthful is bursting with an irresistible blend of sweetness and spice.
• Unbelievably Soft, Light, and Fluffy: Gluten-free baked goods sometimes carry the unfair reputation of being dense or heavy. We’re here to challenge that notion! These gluten-free pumpkin cupcakes are a testament to how light and fluffy gluten-free treats can truly be. Despite the rich addition of pumpkin, they maintain a wonderfully delicate crumb that melts in your mouth, feeling like an absolute dream. You’ll be amazed by their cloud-like texture!
• Infinitely Fun to Decorate: While these cupcakes are undeniably gorgeous and cheerful with just the cake and frosting, they also serve as a perfect canvas for creative decoration. Adding a few thoughtful garnishes can transform them from charming treats into show-stopping desserts. Be sure to explore our favorite decorating ideas below to spark your inspiration!

Whether you’re enjoying a cozy September movie night, crafting spooky yet delicious Halloween cupcakes, adding a non-pie option to your Thanksgiving dessert spread, or simply reveling in the holiday spirit, these cupcakes are always a welcome addition. Their versatility and universally loved flavor profile make them a perfect fit for any occasion throughout the autumn and winter seasons. Truly dreamy!

There are countless reasons to adore these scrumptious pumpkin cupcakes, but one aspect that particularly stands out, especially for busy bakers, is the incredibly simple and accessible list of ingredients. You won’t need to scour specialty stores for obscure items; most are likely already in your pantry!

Start with Simple, Wholesome Ingredients

The beauty of this recipe lies in its straightforward nature, largely due to its uncomplicated ingredient list. For these exceptionally easy gluten-free pumpkin cupcakes, you’ll need a selection of pantry staples and fresh additions:

• Gluten-Free Flour Blend: To ensure simplicity and consistent results, we recommend a 1:1 gluten-free all-purpose flour blend. Our top choice is King Arthur Measure-For-Measure Gluten-Free Flour, known for its excellent texture in baked goods. If you opt for another brand, such as Bob’s Red Mill, it is absolutely crucial to verify that it explicitly contains xanthan gum in its ingredient list. Xanthan gum is vital for providing structure and preventing crumbling in gluten-free baking.
• Baking Powder & Baking Soda: These are the dynamic duo responsible for the perfect rise and airy puffiness of our cupcakes, ensuring a light and tender crumb. They react with the acidic pumpkin and brown sugar to create the ideal texture.
• Salt & A Medley of Warm Spices: Instead of a pre-mixed pumpkin pie spice, we craft our own custom blend. A thoughtful combination of ground cinnamon, pungent ginger, aromatic nutmeg, a hint of fragrant cardamom, and a touch of cloves creates a truly gorgeous and deep pumpkin spice flavor that tastes incredibly fresh and nuanced. This blend offers a richer, more complex profile than standard store-bought mixes.
• Unsweetened Pumpkin Purée: This is the star of our show, providing the signature pumpkin flavor and incredible moisture. It’s imperative to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners that would alter the recipe’s balance.
• Light Brown Sugar: The natural molasses notes inherent in light brown sugar beautifully complement and enhance the autumnal spices, deepening the overall flavor profile. Beyond taste, brown sugar plays a crucial role in keeping these cupcakes exceptionally moist and tender, a definite win-win!
• Eggs: Eggs are essential binders, helping to hold the cupcake batter together while also contributing to the lift and structure as they bake. They also add richness and moisture.
• Oil & Milk: A neutral oil, like avocado or vegetable oil, provides a boost of moisture, ensuring the cupcakes remain tender. Any type of milk you typically use, whether dairy or a non-dairy alternative, will work perfectly in this recipe, adding richness and helping to activate the leavening agents.
• Vanilla Extract: Always a cornerstone in baking, a good quality vanilla extract enhances all the other flavors, adding a layer of subtle sweetness and aroma that elevates the entire cupcake.
• Cinnamon Cream Cheese Frosting: This luxurious frosting is lovingly made with softened room-temperature butter and cream cheese, powdered sugar for sweetness and structure, a generous dash of vanilla, a hint of cinnamon for warmth, and a tiny pinch of salt to balance the flavors. It’s simple to prepare and truly irresistible.
• Optional Embellishments: To elevate your cupcakes visually and texturally, consider garnishing them with a light sprinkle of extra cinnamon, a decadent drizzle of homemade or store-bought caramel sauce, some finely chopped toasted pecans for a satisfying crunch, or even elegant cinnamon sticks for a rustic touch.

How To Bake Irresistible Gluten-Free Pumpkin Cupcakes, Step By Step

For exact ingredient quantities, detailed instructions, and additional expert tips, please refer to the full recipe card located further down the page.

Crafting the Perfect Pumpkin Cupcake Base

1. Preheat Oven & Prepare Muffin Pan: Begin by preheating your oven to a steady 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature for immediate baking once your batter is ready. Line a standard 12-cup metal muffin pan with parchment paper liners, or if not using liners, generously grease each cup to prevent sticking. Proper preparation here is key for easy cupcake removal.
2. Whisk Together Dry Ingredients: In a medium-sized mixing bowl, combine the gluten-free flour blend, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg, cardamom, and cloves. Use a whisk to thoroughly blend these ingredients, ensuring there are no visible lumps of flour and that the spices are evenly distributed. This step is crucial for consistent flavor and rise.
3. Combine Wet Ingredients for Flavor & Moisture: In a large mixing bowl, or the bowl of your stand mixer fitted with the whisk attachment, combine the pumpkin puree, light brown sugar, large eggs, oil, milk, and vanilla extract. Whisk or mix these ingredients together until the mixture is smooth, well-combined, and slightly lighter in color.
4. Gently Fold Dry into Wet Ingredients: Pour the dry ingredient mixture into the wet ingredients. With a spatula or spoon, gently fold them together until *just* combined. The golden rule here is to avoid over-mixing. Stop as soon as there are no large pockets of dry flour remaining. A few small lumps are perfectly fine and will not affect the final texture; over-mixing, however, can lead to tough cupcakes.
5. Scoop Batter Evenly: Using a medium cookie scoop (our recommended tool for consistency!) or a spoon, distribute the cupcake batter evenly among your prepared muffin cups. It is important to fill each cup **only 2/3 full**. Overfilling can cause the cupcakes to overflow or dome excessively, affecting their shape and baking time. Remember, this recipe typically yields 14-16 cupcakes, so you might need to bake a second batch or use an additional muffin pan if you have one available.
6. Bake to Golden Perfection & Cool: Place the muffin pan into your preheated oven and bake for approximately 17-20 minutes. To test for doneness, insert a toothpick into the center of a cupcake; it should come out clean or with only a few moist crumbs attached. Additionally, the tops of the cupcakes should spring back gently when lightly pressed with your finger. Allow the baked cupcakes to cool in the muffin tin for 2-3 minutes before carefully transferring them to a wire rack to cool completely. Ensure the cupcakes are thoroughly cooled before you even consider frosting them – warm cupcakes will melt your beautiful frosting!

Whipping Up the Frosting & Decorating Your Masterpieces

7. Cream Butter & Cream Cheese: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and softened cream cheese. Beat them together on medium speed for 2-3 minutes until the mixture is exceptionally smooth, light, and well combined. This creaming process incorporates air, making the frosting wonderfully fluffy.
8. Combine with Sweet & Spicy Elements: Gradually add 3.5 cups of powdered sugar to the butter and cream cheese mixture, along with the vanilla extract, cinnamon, and a tiny pinch of salt (less than 1/8 teaspoon). Start by beating the frosting on a low speed for about 30 seconds to prevent the powdered sugar from flying out of the bowl. Once the sugar is mostly incorporated, increase the speed to medium and beat for an additional 2 minutes. As more air is incorporated, you’ll notice the frosting becoming lighter in both texture and color, achieving that signature creamy consistency.
9. For Spreading Consistency: If your plan is to simply spread the frosting onto the cooled cupcakes with an offset spatula, this is the stage to check its texture. The frosting should be soft and spreadable, but not at all drippy or overly loose. If it appears too soft for easy spreading, you may wish to incorporate an additional 1/2 cup of powdered sugar, beating until the desired firmness is reached. Once perfect, generously spread the frosting onto your completely cooled cupcakes. Finish by decorating with any desired garnishes, such as a luscious drizzle of caramel sauce, elegant cinnamon sticks, crunchy pecans, festive sprinkles, or a delicate dusting of cinnamon.
10. For Piping Consistency: If you intend to pipe the frosting onto your cupcakes, a stiffer consistency is essential to ensure it holds its shape beautifully. This will require adding an additional 1 to 1.5 cups of powdered sugar. Introduce the extra powdered sugar gradually, about 1/2 cup at a time, beating thoroughly after each addition until the sugar is fully incorporated. Continue this process until the frosting is firm enough to easily hold its piped shape. A simple test: dollop a small amount onto the edge of a butter knife. If it drips or spreads, it’s still too soft. Keep adding powdered sugar until it stands firm. Personally, I find the ideal consistency is typically achieved around the **4.5 cup mark** of powdered sugar, though in warmer kitchens or if your butter was particularly soft, you might need a full 5 cups. Once the perfect piping consistency is achieved, transfer the frosting to a piping bag fitted with your chosen tip and pipe onto the cooled cupcakes. Complete your edible masterpieces with any delightful garnishes you prefer!
11. Storage & Enjoyment: Any leftover pumpkin spice cupcakes should be stored in an airtight container in the refrigerator. They will remain fresh and delicious for up to 3 days. For longer storage, you can freeze them for up to 1 month. A helpful tip: cupcakes generally freeze better *unfrosted*. Once ready to enjoy, simply thaw and then frost!

Elevate Your Presentation: Decorating Tips!

Part of the undeniable charm of cupcakes lies in their presentation, and with a little creativity, you can transform these already delicious treats into true visual masterpieces. Here are some expert tips to ensure your gluten-free pumpkin cupcakes look as exquisite as they taste:

Frequently Asked Questions + Expert Tips for the Best Gluten-Free Pumpkin Cupcakes

CAN I MAKE PUMPKIN CUPCAKES IN ADVANCE? Absolutely! This recipe is wonderful for planning ahead, especially if you’re preparing for a party or a gathering. The baked and completely cooled cupcakes can be frozen for up to 1 month. Alternatively, they can be stored unfrosted in an airtight container in the refrigerator for 1-2 days. It’s crucial that they are unfrosted before freezing, as the frosting’s texture can change upon thawing. The cream cheese frosting can also be prepared up to 2 days in advance and stored in the refrigerator in an airtight container; simply bring it to room temperature and re-whip briefly before frosting.

I DON’T PREFER CREAM CHEESE FROSTING. ARE THERE ALTERNATIVE SUGGESTIONS? I understand that cream cheese frosting isn’t for everyone! If you’re looking for a delicious alternative, I highly recommend a rich and decadent salted caramel buttercream. The sweet and salty notes would beautifully complement the pumpkin and spices. Another fantastic option is a light and airy marshmallow buttercream, which would add a unique, fluffy sweetness to your cupcakes.

WHAT ARE THE BEST CUPCAKE LINERS TO USE? To avoid the common frustration of your delicious cupcake sticking to its wrapper, I can’t recommend these parchment muffin liners enough. They are my absolute favorite! Their neutral color makes them suitable for any occasion, and their superior nonstick quality ensures that every ounce of your cupcake can be enjoyed without a struggle. It truly makes a difference!

WHAT’S THE IDEAL GLUTEN-FREE FLOUR FOR THESE CUPCAKES? Based on extensive testing, the best gluten-free flour for achieving perfectly tender and moist cupcakes is a measure-for-measure blend that includes xanthan gum. We emphatically and strongly recommend King Arthur Measure-For-Measure Flour due to its consistent performance and excellent results in this recipe. Regardless of the brand you choose, always ensure it contains xanthan gum for optimal structure. Furthermore, proper flour measurement is critical: always use the Scoop & Level Method or, even better, weigh your flour. Adding too much flour is a common culprit for dense, gummy, or dry gluten-free baked goods. Please note that almond flour or coconut flour cannot be directly substituted in this recipe as they have very different properties and liquid absorption rates.

Discover More Delightful Gluten-Free Pumpkin Treats

Recipe Card

Gluten-Free Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

My favorite gluten-free pumpkin cupcake recipe! These fluffy cupcakes have warm spices and a lovely cinnamon cream cheese frosting you’ll love!

Author: Emily Dixon, Sweets & Thank You

Rating: 5 out of 5 stars from 2 votes

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Yields: 14-16 Cupcakes

Ingredients

For The Gluten-Free Pumpkin Cupcakes:

• 1 ¾ cup gluten-free measure-for-measure flour (210 grams, weighed or scooped & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ¾ teaspoon cinnamon*
• ¼ teaspoon ginger*
• ¼ teaspoon nutmeg*
• ¼ teaspoon cardamom*
• ⅛ teaspoon cloves*
• 1 cup unsweetened pumpkin puree*
• ⅔ cup brown sugar (133 grams)
• 3 large eggs
• ½ cup oil*
• ⅓ cup milk*
• 1 ½ teaspoon vanilla extract

For The Cinnamon Cream Cheese Frosting:

• ½ cup butter, softened (1 stick/113 grams)
• 8 ounces cream cheese, softened (226 grams)
• 3.5-5 cups powdered sugar (420-600 grams)
• 1 teaspoon vanilla extract
• ¾ teaspoon cinnamon
• pinch salt (less than 1/8 tsp)

Optional Ideas, For Decoration:

• Caramel sauce (homemade or a store-bought option like Ghirardelli brand)
• Cinnamon stick
• Sprinkles
• Chopped pecans
• A sprinkle of pumpkin spice or cinnamon

Instructions

FOR THE GLUTEN-FREE PUMPKIN CUPCAKES:

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a 12-cup metal muffin pan with parchment paper liners or grease well to avoid sticking.
2. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, and cloves. Whisk until well combined and no large clumps of flour remain.
3. Combine Wet Ingredients. In a large bowl or a stand mixer, combine the wet ingredients. Mix pumpkin puree, brown sugar, eggs, oil, milk, and vanilla. Whisk or mix until smooth.
4. Add Dry Ingredients to the Wet Ingredients and stir until just combined. Try not to over-mix. (Just stop mixing when there aren’t any large clumps of dry ingredients remaining.)
5. Scoop The Cupcake Batter into your prepared muffin cups, filling each cup only 2/3 full. (If you end up filling them 3/4 full, you won’t have as many cupcakes and may need to bake them longer.) Keep in mind that you’ll likely have 14-16 cupcakes total, so you’ll need to bake the last few in a second batch, or you can use a second muffin pan, if you have one.)
6. Bake. Then, bake the cupcakes at 350 degrees F. for 17-20 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs and the tops of the cupcakes spring back when gently pressed with your finger. Let the cupcakes cool 2-3 minutes in the muffin tin before transferring them to a wire rack to finish cooling completely. Bake any remaining cupcakes, as needed. Allow the cupcakes to cool completely before frosting them.

FOR THE CINNAMON CREAM CHEESE FROSTING:

7. Beat Butter & Cream Cheese. In a large mixing bowl or a stand mixer, combine butter and cream cheese. Beat until smooth and well combined, 2-3 minutes.
8. Combine. Add 3.5 cups powdered sugar, as well as the vanilla, cinnamon, and salt. Beat the frosting on low for about 30 seconds while the powdered sugar is getting incorporated, then beat on medium speed about 2 minutes. The frosting will be lighter in texture and color as more air is incorporated.
9. If you plan to frost the cupcakes (rather than pipe the icing), you’ll want to check the frosting texture here. It’ll be soft, but shouldn’t be drippy or too loose. You may want to add an additional 1/2 cup of powdered sugar if your frosting seems too soft. Spread the frosting on cooled cupcakes and decorate with any desired garnishes, like caramel sauce, cinnamon sticks, pecans, sprinkles, or a pinch of cinnamon.
10. If you plan to pipe the frosting onto the cupcakes, you’ll need to make sure the frosting is stiff enough to hold its shape. This means adding an additional 1-1.5 cups powdered sugar. Start 1/2 cup at a time, beating to incorporate the powdered sugar after each addition, until your frosting can easily hold its shape. (You can test this by dolloping a bit on the edge of a butter knife and seeing how the frosting behaves. If it drips off or spreads, it’s likely too soft. Keep adding powdered sugar until you reach the right consistency. For me, this is usually at the 4.5 cup mark, though if your kitchen is hot, or the butter has gotten warm, you may need a full 5 cups.) Pipe the frosting onto the cooled cupcakes as desired, and top with any desired garnishes, like caramel sauce, cinnamon sticks, pecans, sprinkles, or a pinch of cinnamon.
11. Store leftover pumpkin spice cupcakes in an airtight container in the refrigerator up to 3 days, or freeze up to 1 month. (FYI: They’ll freeze better unfrosted!)

Notes

• Flour: We highly recommend King Arthur Baking Measure-For-Measure Gluten-Free Flour blend. If you use another brand (like Bob’s Red Mill) be sure that it contains xanthan gum.
• Spices: You can substitute 1 tsp. cinnamon and 1 1/2 tsp. pumpkin spice/pumpkin pie spice instead of the individual spices listed, if desired, for a quicker approach.
• Pumpkin: Always use unsweetened pure pumpkin puree, NOT pumpkin pie filling, which is already spiced and sweetened.
• Milk: Feel free to use either dairy milk or your preferred non-dairy milk alternative, such as almond milk.
• Oil: Opt for a neutral-flavored oil like avocado oil, canola oil, or vegetable oil. Avoid coconut oil, as its distinct flavor will alter the taste of your cupcakes.

Course: Dessert

Cuisine: American

Keywords: gluten-free pumpkin cupcake recipe, gluten-free pumpkin cupcakes, fall desserts

Find the recipe: sweetsandthankyou.com/gluten-free-pumpkin-cupcakes/