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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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!

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!