Gluten Free Pumpkin Cupcakes

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Step into the coziest corner of fall baking, where we’re about to dive headfirst into the delightful world of fall flavors! If you’re as obsessed with all things pumpkin-spiced as I am, you’re in for a treat today. I’m whipping up a batch of Gluten-Free Pumpkin Cupcakes that are not only incredibly moist and packed with autumn goodness but are also topped with a dreamy Maple Cinnamon Buttercream that’ll have your taste buds doing a happy dance. Whether your gluten-sensitive or simply looking to savor the essence of fall, these cupcakes are your golden ticket to pumpkin paradise. So, grab your apron, preheat that oven, and let’s get baking!

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Gluten Free Pumpkin Cupcake

Ingredients You’ll Need:

Let’s break down the functions of these ingredients:

Gluten Free Pumpkin Cupcakes

Sugar: Adds sweetness and moisture to the cupcakes, creating a pleasant taste and tender texture.

Light Brown Sugar: Introduces a subtle caramel-like flavor and helps retain moisture in the cupcakes.

Butter: Imparts richness, flavor, and a soft, tender crumb to the cupcakes.

Vegetable Oil: Ensures moisture and tenderness, making the cupcakes moist without becoming overly dense.

Eggs & Egg Yolks: Provide structure and stability to the cupcakes, contributing to their texture and binding other ingredients.

Vanilla: Enhances the overall flavor profile, adding a delightful aroma and a hint of sweetness.

Pumpkin Purée: Infuses the cupcakes with a distinct pumpkin flavor, while also keeping them moist and tender.

Gluten-Free All-Purpose Flour: Acts as a substitute for regular flour, ensuring the cupcakes are gluten-free while maintaining structure.

Baking Powder: Functions as a leavening agent to help the cupcakes rise and become light and fluffy.

Salt: Balances the sweetness, enhances other flavors, and prevents the cupcakes from tasting overly sugary.

Pumpkin Pie Spice: Provides the signature warm and aromatic spices associated with pumpkin desserts, giving the cupcakes that classic fall flavor.

Sour Cream: Contributes to moisture and tenderness, adding a touch of tanginess to complement the sweetness.

Maple Cinnamon Buttercream

Butter: Forms the creamy base of the frosting, creating a smooth and rich texture.

Powdered Sugar: Sweetens and thickens the buttercream, giving it a fluffy consistency and sweetness.

Vanilla: Adds a pleasant aroma and a subtle sweetness to the buttercream, enhancing its overall flavor.

Maple Syrup: Infuses a distinct maple flavor into the buttercream, lending a sweet and earthy note.

Maple Extract: Amplifies the maple flavor, intensifying the maple essence in the buttercream.

Cinnamon: Introduces a warm and spicy kick to the buttercream, providing depth of flavor.

Salt: Balances the sweetness, enhances other flavors, and ensures the frosting isn’t overly sugary.

bite shot of Gluten Free Pumpkin Cupcake

Tips for Gluten Free Pumpkin Cupcakes:

Here are some top tips to ensure your Gluten-Free Pumpkin Cupcakes turn out perfectly:

Tips for Gluten Free Pumpkin cupcakes

Accurate Measurements: Use precise measuring cups and spoons for your ingredients, especially when dealing with gluten-free flour. Accuracy is key. For the best accuracy when it comes to measuring ingredients try using a kitchen scale. I love using this kitchen scale for all of my baking!

Room Temperature Ingredients: Allow ingredients like butter, eggs, and sour cream to come to room temperature. This ensures smoother mixing and better texture. If you don’t have hours to let your butter sit at room temperature to soften, check out my video about how to soften butter in the microwave! It’s SUPER EASY!

Proper Mixing: Mix the batter until just combined. Overmixing can lead to dense cupcakes. A few lumps are okay; they’ll disappear during baking.

Gluten-Free Flour Blend: Choose a high-quality gluten-free all-purpose flour blend that’s suitable for baking. It should contain xanthan gum for better texture. I love using the King Arthur Measure for Measure Gluten Free Flour Blend!

Even Filling: Use a scoop or spoon to evenly distribute the batter into cupcake liners. This ensures consistent baking. I use this 2 oz. Scoop for all of my cupcakes!

Don’t Overbake: Keep a close eye on your cupcakes and use a toothpick to check for doneness. Gluten-free cupcakes can dry out quickly if overbaked.

Tips for Maple cinnamon Buttercream

Softened Butter: Ensure your butter is at room temperature for a smooth and creamy buttercream. It should be soft but not melted.

Gradual Sugar Addition: Add powdered sugar gradually while beating the butter. This prevents lumps and ensures a silky texture.

Beating Time: Beat the buttercream until it’s light and fluffy, usually for a few minutes. This incorporates air for a smoother texture.

Taste Test: Always give your frosting a taste test before finalizing it. Adjust the sweetness or flavor to your preference. Have fun with it!

Piping Tips: If you plan to pipe the frosting, use a piping bag and your favorite tip for a professional look. I love using the star Ateco piping tips and the round piping tips or the Wilton 1M tip for cupcakes. I also recommend these piping bags from Ateco as well. Also, check out my video about how to pipe cupcakes like a pro! Remember, practice makes perfect, so don’t be discouraged if your first batch isn’t flawless. Enjoy the process and savor the delicious results!

Gluten Free Pumpkin Cupcake

Frequently Asked Questions:

Does pumpkin puree have gluten?

Pure pumpkin purée made from real pumpkin does not naturally contain gluten. Yay!! However, it’s essential to check the product label if you’re purchasing canned or packaged pumpkin purée. Some brands may add thickeners or other ingredients that could potentially contain gluten.

What is the easiest way to pipe cupcakes?

I highly recommend checking out my video here about how to pipe cupcakes like a pro! Here I give step by step instructions and the best tips on how to pipe cupcakes that look like they came straight from the bakery! Also, try practicing a little bit on a plate or piece of parchment paper before piping directly onto the cupcakes.

What is the best gluten free substitute for cake flour?

So far, with all of my gluten free recipe testing, I have found that the King Arthur Measure for Measure Gluten Free Flour Blend gives the best results for cakes, cupcakes, and cookies across the board! It doesn’t change the texture of the batters (which I LOVE!!!) and the end results are always delicious!

Gluten Free Pumpkin Cupcake
Bite shot of Gluten Free Pumpkin Cupcake

Gluten Free Pumpkin Cupcakes with Maple Cinnamon Buttercream!

Cozy up to fall flavors with these Gluten Free Pumpkin Cupcakes topped with a luscious Maple Cinnamon Buttercream. Moist and bursting with pumpkin goodness, these cupcakes are perfect for autumn gatherings. a warm blend of pumpkin pie spices and the sweet touch of maple make them the ultimate seasonal treat!
Prep Time 40 minutes
Cook Time 20 minutes
Cooling & Decorating 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 24 Cupcakes


  • Electric mixer w/ paddle attachment
  • Rubber spatula
  • Mixing bowls
  • Whisk/fork
  • Measuring Cups & Spoons
  • Liquid Measuring Cup
  • Cupcake Pan
  • Cupcake Liners
  • 2 oz. Cookie Scoop
  • Piping Tips and Piping Bags optional


Gluten Free Pumpkin Cupcakes

  • 1 c. (217g) Granulate Sugar
  • 1/2 c. (116g) Brown Sugar light
  • 1/ 2 c. (114g) Butter unsalted, softened
  • 1/4 c. (53g) Vegetable Oil
  • 2 Eggs whole
  • 2 Egg Yolks
  • 1 tsp. (5g) Vanilla Extract
  • 1 c. (226g) Pumpkin Puree
  • 2 1/2 c. (338g) Gluten Free All-Purpose Flour
  • 2 1/2 tsp. (11g) Baking Powder
  • 3/4 tsp. (6g) Salt
  • 1 1/2 tsp. (6g) Pumpkin Pie Spice
  • 3/4 c. (165g) Sour Cream

Cinnamon Sugar Topping (optional but highly recommend)

  • 4 tbsp. (57g) Butter melted
  • 1/2 c. (108g) Granulated Sugar
  • 1 tsp. (3g) Cinnamon

Maple Cinnamon Buttercream

  • 2 c. (454g or 4 sticks) Butter unsalted, softened
  • 4 1/2 c. (454g) Powdered Sugar
  • 2 tsp. (10g) Vanilla Extract
  • 4 tbsp. (78g) Maple Syrup
  • 1/2 tsp. (2g) Maple Extract
  • 1 1/2 tsp. (6g) Cinnamon
  • pinch Salt


Gluten Free Pumpkin Cupcakes

  • Preheat oven to 350°F and line a muffin tin with cupcake liners.
  • Place the softened butter, vegetable oil, sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment.
  • Cream the butter, oil, and sugars together on a medium speed (speed 4 for a kitchen aid mixer) for 5 minutes, until the butter and sugars are light and fluffy.
  • Add the whole eggs and yolks one at a time, mixing at a medium low speed until combined, and scraping down the sides of the bowl after each addition.
  • Add vanilla extract and pumpkin puree and mix until combined.
  • In a medium sized bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
  • Next, add half of the dry mixture into the batter and mix together on a low speed until its almost combined.
  • Add all of the sour cream and mix until just combined.
  • Add the last half of the dry ingredients mixture and mix on a low speed until combined.
  • Using a muffin scoop, scoop the batter into the cupcake liners so they’re about ¾ of the way full.
  • Place the cupcakes in the oven and bake for about 15-20 minutes. You can also check doneness of the cupcakes by inserting a toothpick into the center of the cupcake and if the toothpick comes out clean your cupcakes are done 🙂
  • Let cupcakes cool at room temperature before frosting!

Cinnamon Sugar Topping

  • In a small bowl mix together the sugar and cinnamon.
  • Brush the melted butter onto the top of the cupcake.
  • Then dip the cupcake into the cinnamon sugar mixture.
  • Set cupcake aside to be frosted!

Maple Cinnamon Buttercream

  • Place the softened butter into the bowl of a stand mixer fitted with the paddle attachment.
  • Cream the butter at a medium speed until it is pale in color.
  • Add the powdered sugar and mix on a low speed until it’s all combined. Then mix at a high speed until the mixture is white and fluffy. Scrape the sides of the bowl to ensure that all the butter has been mixed in properly.
  • Finally, add the vanilla extract, maple syrup, maple extract, ground cinnamon, and pinch of salt to the buttercream and mix at a medium-low speed until combined.
  • Pipe the buttercream onto the cupcakes or spread the buttercream on top of the cupcakes using an offset spatula and enjoy!
Keyword cinnamon, cupcakes, Easy, fall baking, fall desserts, Gluten free, maple, pumpkin, pumpkin spice
Tried this recipe?Let us know how it was!

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