Gluten Free Pumpkin Cupcakes with Cinnamon Maple Frosting

These gluten free pumpkin cupcakes are moist and light like any good cupcake should be. They're perfectly sweet and topped with a luscious cinnamon maple frosting!

Gluten Free Cupcakes

These gluten-free pumpkin cupcakes are for all the gluten-avoiders who die a little inside when Starbucks unveils their pumpkin scones and muffins every year.

These cupcakes rival any gluten-laden cupcake. They have a light and fluffy texture, but they're still incredibly moist. The pumpkin and maple combo is on point.

I made a batch last week and they disappeared in less than 4 hours. All three of my kids begged me for more. But don't take my word for it. Make them and see for yourself!

Key Ingredients

• White & brown sugar - For the perfect sweetness! Brown sugar is just a mixture of white sugar and molasses. It pairs so well with pumpkin!
• Vegetable oil - Vegetable oil ensures a moist cupcake! Canola oil works fine too.
• Pumpkin puree - Make sure to buy canned pumpkin puree, NOT pumpkin pie filling. The only ingredient should be pumpkin, no sugar or spices.
• Eggs - Always use large eggs for baking recipes unless otherwise noted. They're the standard size for baking.
• Gluten-free all-purpose flour - For the best results, use Bob's Red Mill's 1 to 1 Gluten-free baking flour. You can find it at Lowe's foods, Target, Walmart, or on Amazon. This is the brand I used to create this recipe, because it tastes great!
• Maple extract - Unfortunately this can be tricky to find. I bought mine at Walmart.com. It adds such a lovely fall flavor to baked goods.

How to Make Gluten Free Pumpkin Cupcakes

These GF cupcakes are simple to make. Here's what you need to do:

• Beat the wet ingredients: Beat the sugars, pumpkin puree, and oil for 2 to 3 minutes. It should increase in volume and get lighter in color.

• Add the eggs: Beat them in, one at a time.
• Add the dry ingredients: Add the flour, baking powder, baking soda, salt, and spice to the mixture. Beat until a smooth batter forms.

• Scoop and bake: Spray the pan with nonstick spray then scoop the batter into the muffin holes. They should be roughly ¾ of the way full. You shouldn't get more than 12 cupcakes. If you want them a bit taller, you can make 10.

• Make the frosting: It's basically beating the butter while gradually adding the powdered sugar, cream, maple syrup, and maple extract. Beating for several minutes gives you a fluffier buttercream!

Recipe Tips

• Do not frost the cupcakes until they're completely cool! If they're still warm, the frosting will melt.
• If you can't find maple extract, you can buy it online. It tastes great in cookies, muffins, frosting, and scones!
• For the best results, use Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. Not all gluten-free flour blends are created equal! Some brands taste downright awful. Each blend reacts differently in recipes, which is why it's best to stick with the specific brand or type recommended for the recipe you're using.

Storage

• Store the frosted cupcakes in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze the cupcakes! Place them on a plate or small sheet pan and freeze. Once the cupcakes are frozen, transfer them to a zip-top bag. They freeze well for 3 to 6 months. After that, you risk freezer burn.
• To defrost a cupcake, pop it in the microwave and heat in 10 second increments until thawed but not hot. You don't want to melt the icing.

Gluten-Free Cupcake Recipes

• Gluten Free Funfetti Cupcakes
• Gluten Free Vanilla Cupcakes
• Gluten Free Red Velvet Cupcakes
• Soft Gluten Free Chocolate Cupcakes

Gluten Free Pumpkin Cupcakes with Cinnamon Maple Frosting

Carolyn

These gluten free pumpkin cupcakes are moist and light like any good cupcake should be. They're perfectly sweet and topped with a luscious cinnamon maple frosting!

Print Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 385 kcal

Ingredients

  

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For the cupcakes:

• ½ cup sugar
• ¼ cup + 2 tablespoons brown sugar
• ½ cup vegetable oil
• ½ cup canned pumpkin
• 2 eggs
• 1 cup + 3 tablespoons Bob's Red Mill 1:1 All Purpose Gluten Free Flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ teaspoon pumpkin pie spice

For the frosting:

• ½ cup butter, room temperature or 1 stick
• 2 cups powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon heavy cream
• ¼ teaspoon cinnamon
• ⅛ teaspoon maple extract

Instructions

 

• Preheat oven to 350 degrees. In the bowl of a stand mixer add both sugars, vegetable oil, and pumpkin then beat for 3 minutes on medium speed.
• In a medium bowl, combine gluten free flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix gently with a spoon.
• Add eggs, one at a time to pumpkin mixture and beat on medium speed until thoroughly combined. Scrape the bowl with a spatula.
• Add dry ingredients to pumpkin mixture and beat on medium speed until thoroughly combined.
• Spray or line a muffin pan, and scoop batter ¾ of the way full in each one. You should get 10 to 12 cupcakes.
• Bake cupcakes for 18 to 20 minutes or until the tops have risen and they bounce back when touched. You can also test with a toothpick.
• For the frosting, beat 1 stick butter, ¾ cup powdered sugar and 1 tablespoon maple syrup on medium high for 2 minutes. Add ¾ cup powdered sugar, one tablespoon heavy cream, ⅛ teaspoon maple extract, and ¼ teaspoon cinnamon and beat 3 more minutes.
• Finally add the last ½ cup powdered sugar and 1 tablespoon maple syrup and beat 2 more minutes.
• Pipe or spread frosting onto completely cooled cupcakes, sprinkle with cinnamon and add a candy corn to the top of each one.

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 54gProtein: 3gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 49mgSodium: 222mgPotassium: 53mgFiber: 2gSugar: 38gVitamin A: 1883IUVitamin C: 0.5mgCalcium: 64mgIron: 1mg

Keyword gluten free pumpkin cupcakes

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