These Gluten Free Pumpkin Cupcakes are the ultimate sweet treat during the fall and winter months. The pumpkin spice flavor is comforting and delicious. The texture of the cupcake is soft and moist which pairs perfectly with the smooth vanilla cream cheese frosting.

Gluten Free Pumpkin Cupcakes topped with cream cheese frosting and a candy pumpkin.

This is my dream cupcake.

The moist pumpkin cake pairs perfectly with the smooth and creamy vanilla cream cheese frosting.

Each bite is a little slice of heaven!

However, the best part is that these cupcakes are also very easy to make.

Main Ingredients

Ingredients measured out in bowls to make the pumpkin cupcakes.

Pumpkin Puree vs. Pumpkin Pie Filling

When you go to the grocery store, it is easy to mix up a can of Pumpkin Puree and Pumpkin Pie Filling.

However, this simple mistake can cause issues when it comes to baking pumpkin recipes.

So what is the difference?

Pumpkin Pie Filling contains added sugar, spices, and thickeners. Also, due to the added ingredients, it is sweeter and tastes like cinnamon, nutmeg, and ginger.

Lastly, pumpkin pie filling is thick and custard-like in texture. Therefore, the can of pumpkin pie filling would change the end result of these cupcakes.

Now, let’s talk about Pumpkin Puree!

Pumpkin Puree is 100% pure pumpkin, no added ingredients. The texture is smooth and it has a slightly sweet, more natural flavor.

The Pumpkin Puree is perfect for making these delicious Gluten Free Pumpkin Cupcakes!

How to Make Gluten Free Pumpkin Cupcakes

  1. Preheat the oven to 350 degrees F
  2. In a large mixing bowl, add the eggs, both sugars, vanilla extract, oil and pumpkin puree
  3. Mix until combined
  4. Fold in the flour, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon and ginger
  5. Mix until just combined 
  6. Add cupcake liners in each mold of the cupcake tray
  7. Use a 2 tbsp cookie scoop to add the cupcake batter to the liners. The cupcake batter should fill the liners almost to the top
  8. Bake for 20-23 minutes or until a toothpick comes out of the center clean
  9. Remove from the oven and let cool completely 
  10. Transfer the cupcakes to a cool rack
  11. Once cooled, make the vanilla cream cheese frosting
  12. Add the softened butter and plain cream cheese to a bowl
  13. Next, add 1.5 cups of powdered sugar and vanilla extract
  14. Mix until combined using an electric hand mixer
  15. Add the remaining 1.5 cups of powdered sugar
  16. Mix again. If you want the frosting to be thicker add an additional 1/4 cup of powdered sugar until it reaches your desired consistency (However, I don’t recommend using more than 4 cups of powdered sugar)
  17. Add the frosting to a piping bag
  18. Pipe the frosting on the cooled cupcakes
  19. Top each cupcake with a Mellowcreme pumpkin candy
  20. Enjoy!
Wet ingredients in a large glass mixing bowl.
Add the wet ingredients to a bowl
Wet ingredients in a large glass mixing bowl.
Mix until combined
Wet and dry ingredients in a large glass mixing bowl.
Add the dry ingredients
Wet and dry ingredients in a large glass mixing bowl.
Fold into the batter until just combined
Pumpkin cupcake batter in cupcake liners.
Transfer to cupcake liners
Baked Pumpkin cupcakes in cupcake liners.
Bake and let cool
Frosting pumpkin cupcakes on a cooling rack.
Pipe the vanilla cream cheese frosting
Frosting pumpkin cupcakes on a cooling rack.
Add the pumpkin decoration on each
Frosted Pumpkin Cupcakes with decorations on top.
Enjoy!
Holding a Gluten Free Pumpkin Cupcake with a bite taken out of it.

Frequently Asked Questions

Do I have to use gluten free flour?

Nope! You can use regular all purpose flour in this recipe. Substitute it at a 1:1 ratio.

Can I omit the ground ginger if I don’t have any on hand?

You could, but the ginger adds a nice flavor to the pumpkin spice and cinnamon in the cupcakes. If you can, grab some ginger at your local store or on Amazon.

How do I know the cupcakes are done baking?

You will know for sure that the cupcakes are done baking when a toothpick comes out of the center clean! Remove from the oven and let the cupcakes cool completely.

Do I have to add the Mellowcreme pumpkin candies to the cupcakes?

Of course not! You can add any topping/decoration you would like. It just adds some fun and festive character to the cupcakes.

How do I store the leftover cupcakes?

Pumpkin cupcake with the wrapper taken off.
Gluten Free Pumpkin Cupcakes topped with cream cheese frosting and a candy pumpkin.

Gluten Free Pumpkin Cupcakes

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 cupcakes
These Gluten Free Pumpkin Cupcakes are the ultimate sweet treat during the fall and winter months. The pumpkin spice flavor is comforting and delicious. The texture of the cupcake is soft and moist which pairs perfectly with the vanilla cream cheese frosting.
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Ingredients
 

  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1 cup dark brown sugar
  • 1 tbsp vanilla extract
  • 1 cup olive oil, or vegetable oil
  • 15 oz canned pumpkin puree
  • 2 cups gluten free all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • 24 mellowcreme pumpkin candies, optional

Vanilla Cream Cheese Frosting

  • 1/2 cup salted butter, softened
  • 8 oz plain cream cheese, softened
  • 1 tbsp vanilla extract
  • 3 cups powdered sugar

Instructions
 

  • Preheat the oven to 350 degrees F
  • In a large mixing bowl, add the eggs, both sugars, vanilla extract, oil and pumpkin puree
  • Mix until combined
  • Fold in the flour, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon and ginger
  • Mix until just combined
  • Add cupcake liners in each mold of the cupcake tray
  • Use a 2 tbsp cookie scoop to add the cupcake batter to the liners. The cupcake batter should fill the liners almost to the top
  • Bake for 20-23 minutes or until a toothpick comes out of the center clean
  • Remove from the oven and let cool completely
  • Transfer the cupcakes to a cool rack
  • Once cooled, make the vanilla cream cheese frosting
  • Add the softened butter and plain cream cheese to a bowl
  • Next, add 1.5 cups of powdered sugar and vanilla extract
  • Mix until combined using an electric hand mixer
  • Add the remaining 1.5 cups of powdered sugar
  • Mix again. If you want the frosting to be thicker add an additional 1/4 cup of powdered sugar until it reaches your desired consistency (However, I don't recommend using more than 4 cups of powdered sugar)
  • Add the frosting to a piping bag
  • Pipe the frosting on the cooled cupcakes
  • Top each cupcake with a Mellowcreme pumpkin candy
  • Enjoy!

Nutrition

Serving: 1cupcake, Calories: 310kcal, Carbohydrates: 38g, Protein: 3g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 47mg, Sodium: 228mg, Potassium: 78mg, Fiber: 2g, Sugar: 29g, Vitamin A: 3043IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg
Author: Jessica Selensky
Course: Dessert, Snack
Cuisine: American
Keywords: cream cheese frosting, Cupcake Recipe, Cupcakes, desserts, Gluten Free Cupcake, Moist Cupcakes, Pumpkin Cupcakes, pumpkin desserts, pumpkin spice french toast

If you try this recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers!

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