Gluten Free Pumpkin Cupcakes

Gluten-Free Pumpkin Cupcakes are a delightful and flavorful treat that brings all the warmth and spice of fall in every bite. These cupcakes are incredibly moist, thanks to the pumpkin puree, and perfectly spiced with cinnamon, nutmeg, and cloves. Topped with a creamy, rich cream cheese frosting, they’re a crowd-pleaser for both gluten-free and non-gluten-free eaters alike. Whether you’re looking for a sweet treat for a special occasion or a festive dessert for fall gatherings, these pumpkin cupcakes are a delicious and allergy-friendly option!

Ingredients:

For the cupcakes:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• A pinch of cinnamon (optional, for extra flavor)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Prepare the wet ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
4. Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Bake the cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
6. Make the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, and beat until light and fluffy. For an extra touch of flavor, add a pinch of cinnamon to the frosting.
7. Frost the cupcakes: Once the cupcakes are completely cool, frost them with the cream cheese frosting and garnish with a sprinkle of cinnamon or festive decorations if desired.

These Gluten-Free Pumpkin Cupcakes are the perfect fall treat—rich, spiced, and topped with creamy frosting!