Gluten-Free Pumpkin Cupcakes (Grain-Free/Dairy-Free)

A simple cupcake and a simple frosting, but oh so delicious. These gluten free pumpkin cupcakes are paired with a classic cream cheese buttercream.

The Story:

A fluffy, soft pumpkin cupcake, topped with a dairy-free cream cheese buttercream. Simply delicious. Look at that crumb! Look at that frosting! Look at the beauty! Truly a win. Can you believe there are no grains, gluten or dairy in these!? Obsessed. Part of me wanted to take these up a notch with a caramel filling or a ganache topping, but then I decided I just wanted to share a simple fall comfort that you can easily whip up. These would be perfect to serve for any upcoming Halloween or Fall parties, or hold on to the recipe and make for Thanksgiving!

Jump to:

• The Story:
• 🧾 The Ingredients:
• Step By Step Preparation Instructions:
• More Fall Recipes:
• 📖 The Recipe:
• Gluten-Free Pumpkin Cupcakes
• The Finished Product:

🧾 The Ingredients:

Here is the list of ingredients you will need to make these gluten free pumpkin cupcakes.

• Almond Flour: Almond flour is considered a protein flour and it creates the structure for the cupcake and has a wonderful texture that doesn’t dry out.
• Tapioca Flour: Tapioca is considered a starch flour and it balances out the almond flour and creates the fluffy, soft texture you’re looking for in a cupcake.
• Eggs/Egg White: Eggs and egg white help the cupcakes rise beautifully.
• Sugar: Of course your cupcakes need a good dose of sugar.
• Pumpkin Puree: Look for pure pumpkin, not pumpkin pie filling. This is where the cupcakes will get their great pumpkin flavor.
• Xanthan Gum: This helps your bakes maintain their texture and keeps them from being overly crumbly.
• Baking Powder: This will be your rising agent. Look for grain-free baking powder, or you can make your own.
• Pumpkin Pie Spice: Every pumpkin baked good needs some pumpkin pie spice for added warmth and flavor!
• Salt: For balancing the sweetness and waking those taste buds.
• Coconut Milk: Coconut milk from the can will be your liquid for these to make them dairy free.
• Dairy Free Butter: I would recommend Earth Balance in these, or a similar brand. It holds up fairly well and has a good flavor to it. Butter will be in the cupcakes as well as the frosting. I would not recommend Country Crock dairy free butter for the frosting. I LOVE it’s flavor, but it tends to melt quickly, so your frosting would not hold up well with it.
• Dairy Free Cream Cheese: I used Miyoko’s for this recipe. It is delicious and has a great texture!
• Powdered Sugar: In order to keep these grain free, you’ll need to look for organic powdered sugar. The Good and Gather brand at Target carries it, and it’s very good! You can certainly use regular if you can tolerate it.
• Vanilla: A touch of vanilla goes into the cupcakes and frosting.

Step By Step Preparation Instructions:

• Step 1: In the mixer, add your dry ingredients and mix well. I have been using the reverse creaming method, which is where you add the butter to your dry ingredients (vs. wet like normal). It is supposed to lend a lighter crumb and so far it has worked beautifully for me! So, now add the butter and mix slowly until you have a crumbly texture and the butter has broken down.
• Step 2: Place your pure pumpkin in a paper towel and gently wring it out to remove extra moisture. Then, add it, along with all the wet ingredients together and whisk until well combined. Add the wet ingredients to the dry ingredients and mix slowly, but well and completely.
• Step 3: Line a cupcake pan with cupcake liner, fill ¾ of the way full and bake at 325 for 20-22 minutes.
• Step 4: While the cupcakes are baking, place the butter, cream cheese and vanilla in a mixer and using the paddle attachment, cream together until smooth.
• Step 5: Add the powdered sugar and using the paddle attachment, mix until combined and creamy.
• Step 6: Place the frosting in a piping bag and store in the fridge until you are ready to frost and serve the cupcakes.
• Step 7: Pipe a generous amount of frosting on top of the cupcake and enjoy! Store in an air tight container in the fridge.

More Fall Recipes:

📖 The Recipe:

The Finished Product:

I’m so, so excited to share these with you! These beautiful cupcakes remind me to be thankful and welcome comfort. The traditional fall flavor of pumpkin shines through and the cream cheese frosting is the perfect amount of sweetness and tang. I hope you love these!