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–+ servings
Gluten-Free Pumpkin Cupcakes

Gluten-Free Pumpkin Cupcakes for a Cozy Fall Treat

Delightful Gluten-Free Pumpkin Cupcakes that are vegan and allergy-friendly, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 7 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups gluten-free all-purpose flour Provides structure and texture; substitute with a similar gluten-free blend if needed.
  • 1 tbsp baking powder Helps the cupcakes rise, ensuring a light texture.
  • 1 cup pumpkin puree Adds moisture and natural sweetness while serving as a great egg substitute.
  • 1 cup brown sugar Sweetens the batter and enhances flavor depth; can be replaced with coconut sugar for a healthier option.
  • 1 tsp cinnamon Introduces warmth and spice to the cupcakes.
  • 0.5 tsp nutmeg Adds a distinct warm spice flavor; feel free to omit if you prefer a milder taste.
  • 0.5 tsp salt Balances sweetness and elevates flavor.
  • 1 cup non-dairy milk Achieves the perfect batter consistency; any unsweetened variety works wonderfully.
For the Frosting
  • 8 oz vegan cream cheese The base for the frosting; choose a dairy-free brand you love.
  • 0.5 cup vegan butter Provides creaminess to the frosting; can be replaced with coconut oil for a soy-free option.
  • 2 cups powdered sugar Sweetens the frosting; replace with a sugar-free alternative like Swerve if desired.
  • 1 tsp vanilla extract Enhances the overall flavor; using pure extract yields the best results.

Equipment

  • Mixing bowls
  • Muffin Tin
  • Mixer
  • Measuring cups
  • ice cream scoop

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, cinnamon, nutmeg, and salt until well combined. In a separate bowl, mix the pumpkin puree, non-dairy milk, and brown sugar until smooth and fully incorporated. Gently fold the wet ingredients into the dry mixture until just mixed.
  2. Preheat your oven to 350°F (175°C) while you prepare the cupcake pan. Line a muffin tin with cupcake liners. Fill each cup about three-quarters full with batter.
  3. Place the filled cupcake pan in the preheated oven and bake for 20 minutes or until a toothpick comes out clean.
  4. Remove the cupcake pan from the oven and allow to cool in the pan for about 5-7 minutes. Then transfer to a wire rack to cool completely.
  5. In a medium mixing bowl, beat together the vegan cream cheese, vegan butter, powdered sugar, and vanilla extract until smooth. Add non-dairy milk if needed for consistency.
  6. Once the cupcakes are cool, frost each one generously with the creamy vegan frosting and chill in the refrigerator for about 15-20 minutes before serving.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 450IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store leftover cupcakes in an airtight container in the fridge for up to a week. They can also be frozen for up to three months, just thaw at room temperature when ready to enjoy.

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