Imagine biting into a perfectly moist, spice-laden pumpkin cupcake that's not only gluten-free but also incredibly delicious. These heavenly cupcakes are about to revolutionize your fall baking game, proving that dietary restrictions never mean compromising on flavor or texture. With a tender crumb, warm cinnamon notes, and luxurious cream cheese frosting, these cupcakes are the ultimate comfort dessert that will have everyone begging for seconds – regardless of their gluten tolerance!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 8 oz cream cheese
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together gluten-free all-purpose flour, baking powder, cinnamon, and sugar until well combined.
- In a separate bowl, mix pumpkin puree, vegetable oil, and eggs until smooth and fully incorporated.
- Gradually pour wet ingredients into dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Using an ice cream scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese frosting, beat softened cream cheese with powdered sugar until smooth and creamy.
- Once cupcakes are completely cool, pipe or spread cream cheese frosting on top of each cupcake.
- Optional: Sprinkle with additional cinnamon or chopped nuts for garnish.
- Serve and enjoy your gluten-free pumpkin cupcakes!
Tips
- Always use a high-quality gluten-free all-purpose flour blend for the best texture and taste.
- Don't overmix the batter – this can lead to dense, tough cupcakes. Mix just until ingredients are combined.
- Use room temperature eggs and cream cheese for smoother mixing and better incorporation.
- Check cupcakes a few minutes before the recommended baking time, as gluten-free baked goods can sometimes cook faster.
- Allow cupcakes to cool completely before frosting to prevent the cream cheese topping from melting.
- For extra flavor, consider adding a pinch of nutmeg or ground ginger to the batter.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days for maximum freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 4g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 55mg
