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Created by:
Kristy Still
Gluten-Free Pumpkin Cupcakes
Course
Recipes
Cuisine
American
Servings
24
-30 Cupcakes
Make the best Gluten-Free Pumpkin Cupcakes, these are great to share!
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Ingredients
1x
2x
3x
2
Cups
Gluten-Free All-Purpose Flour or Regular All-Purpose Flour
1
Tsp
Baking Soda
1
Tsp
Baking Powder
1
Tsp
Salt
2 1/2
Tsp
Pumpkin Pie Spice
1
Cup
Brown Sugar
Packed
1
Cup
Granulated Sugar
1
Cup
2 Sticks Unsalted Butter, Softened
4
Eggs
Room Temperature and Beaten
1
Can
15oz Canned Pumpkin
Cream Cheese Frosting
2
8oz Packages Cream Cheese, Softened
1/2
Cup
1 Stick Unsalted Butter, Softened
6-8
Cups
Powdered Sugar
Sifted
1-2
Tsp
Vanilla Extract
1
Tsp
Ground Cinnamon
Instructions
To make cupcakes:
Preheat the oven to 350*F.
Line the cupcake pans with liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice, set aside.
In a large bowl, beat brown sugar, granulated and butter together until light and creamy.
Add eggs and pumpkin, beat until well combined.
Gradually add flour mixture until well combined.
Divide batter into cupcake liners using a cookie dough scoop or large spoon.
Bake at 350*F for 15-20 minutes or until a toothpick inserted comes out clean.
Remove from oven to a wire rack to cool.
To make cream cheese frosting:
In a large bowl beat cream cheese until smooth.
Add butter and beat until smooth.
Gradually add powdered sugar, mixing well after each addition and scraping down the sides of the bowl.
Beat in vanilla and cinnamon until smooth.
Frost cupcakes and decorate as desired.
Store leftovers in the fridge up to 3-4 days in a covered container.
Notes
Learn how to make the Pumpkin Pie Spice.
Frosting: Use a Wilton #1M Tip and decorator bag for the frosting, add additional sprinkles and candy to top.
Nutrition
Serving:
1
g
|
Calories:
1000
kcal
|
Carbohydrates:
248
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
34
mg
|
Sodium:
198
mg
|
Fiber:
1
g
|
Sugar:
231
g
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