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gluten free pumpkin cupcakes

Gluten Free Pumpkin Cupcakes with Cinnamon Maple Frosting

Prep Time 30 mins
Cook Time 21 mins
Servings 9 cupcakes

Ingredients
  

For the cupcakes:

  • 1/2 cup sugar
  • 1/4 cup + 2 T. brown sugar
  • 1 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. kosher salt
  • 1/2 t. pumpkin pie spice
  • 1/2 cup canola oil
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1 cup + 3 T. Bob's Red Mill 1:1 All Purpose Gluten Free Flour

For the frosting:

  • 1/2 cup 1 stick butter, room temp.
  • 2 cup powdered sugar
  • 2 T. maple syrup
  • 1 T. whole milk
  • 1/4 t. cinnamon

Instructions
 

  • Preheat oven to 350 degrees. In the bowl of a stand mixer add both sugars, canola 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 3/4 of the way full in each one. You should get 9 total.
  • Bake cupcakes for 21 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, 3/4 cup powdered sugar and 1 T. maple syrup on medium high for 3 minutes. Add 3/4 cup powdered sugar, 1 T. milk, and 1/4 t. cinnamon and beat 3 more minutes.
  • Finally add the last 1/2 cup powdered sugar and 1 T. maple syrup and beat 3 more minutes.
  • Pipe or spread frosting onto completely cooled cupcakes, sprinkle with cinnamon and add a candy corn to the top of each one.