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Pumpkin Cupcakes (gluten-free option)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 10 cupcakes
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 1 hour 39 minutes
These pumpkin cupcakes are super moist, incredibly delicious and topped off with cream cheese frosting (with a dairy-free option). Can be made with gluten-free, 100% whole grain or all-purpose flours.

Ingredients

Cupcakes:

  • 1 cup (125 grams) flour see notes
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs 50 grams each, out of shell, room temperature
  • 1 cup (240 grams) canned pumpkin puree
  • 1 cup (200 grams) brown sugar or raw sugar or coconut sugar
  • 1/2 cup (120 ml) olive oil or another neutral-tasting oil that's liquid at room temperature like canola oil

For the frosting:

  • 8 ounces (225 grams) full-fat cream cheese room temperature
  • 2-4 tablespoons (28 to 56 grams) unsalted butter room temperature
  • 2/3 cup (80 grams) powdered sugar (you can add more, if desired)
  • pinch salt
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 °F (175 °C). Line a muffin pan with 10 muffin liners.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
    1 cup (125 grams) flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg
  • In a larger bowl, whisk the eggs, pumpkin puree, sugar, and oil.
    2 large eggs, 1 cup (240 grams) canned pumpkin puree, 1 cup (200 grams) brown sugar, 1/2 cup (120 ml) olive oil
  • Add the flour mixture to the wet mixture and stir just until combined. Do not over mix!
  • Divide the batter among the liners, filling each about 4/5 full, and bake for about 20 -24 minutes, or until a toothpick inserted in the center comes out clean.

For the frosting:

  • Once the cupcakes have cooled completely, prepare the frosting.
  • In a medium mixing bowl, beat the cream cheese and butter together with an electric hand mixer at medium speed until well combined. It's okay if it looks a little crumbly.
    8 ounces (225 grams) full-fat cream cheese, 2-4 tablespoons (28 to 56 grams) unsalted butter
  • Gradually beat in the powdered sugar until totally combined and then beat in the salt and vanilla. If it's firm enough for your needs, frost your cupcakes now. The frosting yields enough for just slightly more than 2 tablespoons per cupcake.
    2/3 cup (80 grams) powdered sugar, pinch salt, 1/2 teaspoon vanilla extract
  • If you want it firmer, refrigerate for about an hour, stirring the frosting after about 30 minutes. Don't let it chill too long before frosting your cupcakes, though, because it gets quite firm, like a cream cheese tart filling. If that happens, just bring it to room temperature and then frost. The frosting firms up once refrigerated so if you want the softer frosting texture (rather than a cream cheese tart filling kind of texture), let the cupcakes come to room temperature before serving.
  • Store frosted cupcakes in the refrigerator for up to 3 days or in an airtight container at room temperature for 2 days.

Notes

  • For the flour you can use, whole wheat flour, whole spelt flour, all-purpose flour or 1 cup (134 grams) 1-to-1 gluten-free baking flour for a GF version.
  • If you use olive oil, the batter will taste like olive oil but the taste disappears after baking.
  • Here is the original frosting recipe I had listed on this recipe. I thought it was way too much for only 10 cupcakes and this newer version has less sugar.
    • 1/2 cup (113 grams) unsalted butter, softened
    • 12 ounces (340 grams) cream cheese, softened
    • 1/8 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon maple extract - optional
    • 1/2 teaspoon cinnamon (you can use more or less) - also optional
    • 1 1/2 cups (195 grams) powdered sugar
  • If you live outside of North America and have the kind of cream cheese that's meant for toast (that comes in a little plastic tub) rather than American style brick cream cheese, then get 300 grams of cream cheese, place it in the center of a cheesecloth, and wring out the liquid until you have 225 grams of cream cheese left.
  • If you want to pipe the frosting, use 4 tablespoons of butter and if you just want to slather it on, use 2. Or 4 if you just want it a little firmer!
  • If you want dairy-free frosting, use my Vegan Maple Cream Frosting, but not that you can't pipe it.
  • Adapted from Ina Garten's Pumpkin Cupcakes.

Nutrition

Calories: 378kcalCarbohydrates: 43gProtein: 4gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 62mgSodium: 247mgPotassium: 139mgFiber: 1gSugar: 31gVitamin A: 4236IUVitamin C: 1mgCalcium: 80mgIron: 1mgNet Carbs: 42
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤