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    Home » Gluten Free Dessert Recipes

    Pumpkin Cupcakes

    Published: Sep 30, 2023 by Lee · This post may contain affiliate links · 7 Comments .

    Jump to Recipe Jump to Video

    The Pumpkin Cupcakes are fluffy, moist eggless cupcakes loaded with pure pumpkin and cinnamon! Topped with a luscious cream cheese frosting with a mild tang, this pumpkin cupcakes recipe is the perfect blend of spice and sweetness! If that wasn't enough, these beauties are also gluten free, nut free and can easily be vegan!

    A perfect halved Pumpkin Cupcake reveals its light and fluffy interior.

    These easy Pumpkin Cupcakes are so simple to whip up and are so incredibly light and delicious! The pumpkin flavor is smooth and delicious and pairs perfectly with the tang from the cream cheese. Not a fan of cream cheese frosting? No worries! Try them with my vanilla vegan frosting!

    For more pumpkin recipes, try my Pumpkin Snickerdoodle Cookies, my Pumpkin Chocolate Chip Cookies or my Pumpkin Sugar Cookies.

    Jump to:
    • Reasons to Love these Cupcakes
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Pumpkin Cupcakes
    • Expert Baking Tips
    • Recipe FAQs
    • Other Pumpkin Recipes You'll Love
    • 📖 Recipe
    • Pumpkin Cupcakes

    Reasons to Love these Cupcakes

    • Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
    • Soft & Fluffy- The cupcakes are super soft and delicious.
    • Easy to Make- The batter mixes up in less than 20 minutes like my Gluten Free Vanilla Cupcakes!
    • Topped in Cinnamon Sugar- The sugar coating gives a nice woodsy sweetness like with my Apple Cinnamon Cookies!
    • Autumn Flavors- The cinnamon mixed with the pumpkin remind us of fall like with my Chocolate Chip Pumpkin Bars!

    Ingredient Notes

    Confectioners' sugar, gluten free flour, milk, ground cinnamon, baking soda, granulated sugar, baking powder, sour cream, cornstarch, vegetable oil, pure vanilla extract, kosher salt, cream cheese, pure pumpkin and butter in separate containers.
    • Gluten Free Flour-  If you also have nut allergies, make sure to use a brand that’s made in a nut free facility.  I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
    • Cornstarch- We use this in the dry form to be mixed with the gluten free flour to create a lighter crumb. More like a cake flour. 
    • Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • Unsalted Butter or Vegan Baking Stick- Don’t use melted or softened; we want to cream it together with the sugar. Only use room temperature.
    • Vegetable Oil- Adds a little extra moisture into these cupcakes.
    • Sour Cream- This ingredient is key! It really helps to make the crumb of these cupcakes super light! For vegan, use a dairy free sour cream.
    • Granulated Sugar- I would not use light brown sugar; the granulated sugar helps the cookies keep that orange hue. Also, there is enough moisture due to the pumpkin.
    • Cinnamon- This woodsy flavor helps bring out all the fall flavors!
    • Pure Pumpkin- Make sure to use only canned pure pumpkin, not pumpkin pie filling. I like Libby's brand and also use it in my Gluten Free Pumpkin Muffins.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make this Pumpkin Cupcake Recipe Vegan

    • Use a gluten free flour that’s free from dairy.
    • Make sure the brand of sugar you use is vegan. 
    • Use vegan baking sticks instead of butter.
    • Only use a non dairy milk of choice.
    • Use a vegan sour cream.
    • Make sure to use vegan cream cheese in the frosting.

    Make this Recipe with All Purpose Flour

    • Use 1 ¼ packed cups of regular flour (210 grams).
    • Only use ½ cup of milk.

    This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    Flecks of cinnamon sugar are sprinkled on a swirl of buttercream on the Pumpkin Cupcake.

    How to Make Pumpkin Cupcakes

    Here are the step by step instructions to make these pumpkin cupcakes with cream cheese frosting!

    A whisk with the dry ingredients.

    Step 1: Whisk Together the Dry Ingredients

    In a large bowl, whisk together the gluten free flour and 2 tablespoons of cornstarch.

    Then whisk in the baking powder, baking soda, cinnamon and salt. Set aside.

    Creamed butter and sugar in a glass bowl.

    Step 2: Cream the Butter and Sugar

    In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until it is soft and creamy. About 2-3 minutes.

    Adding the pumpkin to the wet ingredients.

    Step 3:  Add in Wet Ingredients Minus the Milk

    Slowly beat the pumpkin into the creamed butter and sugar. 

    With the mixer still on low speed, mix in the sour cream, vanilla and oil. The mixture will look chunky. That's normal.

    Adding milk and mixing into a smooth pumpkin cupcake batter.

    Step 4: Add in the Dry Ingredients and the Milk

    Slowly mix in the gluten free flour mixture a little at a time until all combined.

    Then, slowly pour the milk into the batter while the mixture is on low speed. Mix until just combined.

    Perfect baked cupcakes fresh from the oven.

    Step 5: Fill the Cupcake Tins, Bake and Cool

    Use an ice cream scoop or a large cookie scoop to fill the cupcake tins ¾ way to the top. There should be enough batter for 16 cupcakes.

    Bake the cupcakes at 350 degrees Fahrenheit for 25 minutes or until the tops of the cupcakes spring back at you when carefully touched or when a toothpick inserted comes out clean.

    Let the cupcakes cool almost completely in the pan before trying to remove them.

    Cinnamon sugar in a bowl.

    Step 6: Make the Cinnamon Sugar

    In a small bowl, combine the 2 tablespoons of granulated sugar and the ¼ teaspoon cinnamon. Whisk to combine. Set aside.

    Smooth and tangy cream cheese buttercream frosting in a bowl with a spatula.

    Step 7: Make the Cream Cheese Frosting

    Mix together the butter, cream cheese, confectioners' sugar, vanilla and a pinch of kosher salt until the frosting is smooth and creamy.

    Sweet brown and white crystal bits of cinnamon sugar dot the cream cheese frosting.

    Step 8: Frost the Cupcakes

    Pipe the cream cheese frosting on top of each cooled cupcake or frost with an icing spatula.

    Sprinkle the cinnamon sugar onto the frosted cupcakes before the frosting hardens.

    Expert Baking Tips

    For the Cupcakes

    • Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
    • Use Room Temperature Ingredients- Make sure to use ingredients that are all room temperature or the batter might split and not stay together.
    • Use Paper Muffin Liners- It will ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.
    • Cool the Cupcakes- Make sure the cupcakes have cooled completely prior to frosting them. If the cupcakes are even slightly warm, the frosting will become liquid.

    For the Frosting

    • Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cupcakes and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened.

    Recipe FAQs

    Can I make these pumpkin cream cheese frosting cupcakes ahead of time?


    You can, but they are freshest the first day. If making them ahead of time, make them the night before and store them, already frosted, in an airtight container in the fridge.

    If you refrigerate them without frosting them, the cupcakes can form a sticky layer on the top.

    Can I make this cream cheese buttercream frosting the night before?


    Yes! Store the frosting in a bowl covered with plastic wrap in the fridge.

    When ready to use, bring the frosting to room temperature and rewhip it to regain that creaminess. 

    Can I use something other than sour cream?


    If you want these cupcakes to be super light and fluffy then you must use the sour cream. You can try yogurt instead but I have not tested it and the crumb will not be as light as with the sour cream.

    I don't like cream cheese frosting. Can I use another type?


    Yes, of course! You can use my recipe for my Vegan Vanilla Frosting! Just divide the recipe in half. You'll still have some frosting left over.

    You have a pumpkin muffin and pumpkin bread recipe. What's the difference between a cupcake and a muffin?


    Cupcakes are like little cakes and muffins like quick breads. Cupcakes are usually made with creaming together butter and sugar then adding wet ingredients and then dry to create a super light fluffy texture.

    They also bake at a lower temp so they don't get the dome top. In addition they usually contain more sugar. Muffins have a much thicker batter created by mixing dry and wet ingredients separately and then slowly combining them. They many times use oil instead of butter and are typically more dense.

    How do I store these Pumpkin Cupcakes?


    Storing: Store cupcakes in an airtight container or individually wrap each cupcake in aluminum foil for up to 2 days at room temperature or in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.

    When ready to eat, let the cupcake sit on the counter, in the foil for about an hour or until it is room temperature and soft.

    Freezing: Once the frosting on the cupcakes has hardened a little (you may need to pop them in the fridge), individually wrap each cupcake in aluminum foil.
    Pop them in a zip top bag and freeze the cupcakes for up to 30 days. 

    To defrost, put the cupcakes in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cupcakes are room temperature and soft.

    A bite cascades though the cinnamon sugar topped cream cheese frosting and into the Pumpkin Cupcake.

    Other Pumpkin Recipes You'll Love

    • Sliced spongey golden halves of Pumpkin Banana Muffin on a plate.
      Pumpkin Banana Muffins
    • A scoop of Pumpkin Spice Ice Cream topped with marshmallows.
      Pumpkin Spice Ice Cream
    • A stack of three gluten free and nut free Pumpkin Donuts.
      Baked Pumpkin Donuts
    • Three slices of bread stacked tall on a ceramic plate.
      Pumpkin Bread with Cream Cheese Frosting

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A perfect halved Pumpkin Cupcake reveals its light and fluffy interior.

    Pumpkin Cupcakes

    Author: Lee
    The Pumpkin Cupcakes are fluffy, moist eggless cupcakes loaded with pure pumpkin and cinnamon! Topped with a luscious cream cheese frosting with a mild tang, this pumpkin cupcakes recipe is the perfect blend of spice and sweetness! If that wasn't enough, these beauties are also gluten free, nut free and can easily be vegan!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Assembly Time 15 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 regular size cupcakes
    Calories 468 kcal

    Ingredients
     
     

    For the Cupcakes

    • 1 ¼ cups gluten free flour
    • 2 tablespoons cornstarch
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon kosher salt
    • ½ cup unsalted butter or vegan baking stick, room temperature
    • 1 cup granulated sugar
    • ¾ cup pure pumpkin (I use Libby's brand)
    • ¼ cup sour cream , full fat
    • 2 tablespoons vegetable oil
    • 1.5 teaspoons pure vanilla extract
    • ½ cup plus 2 tablespoons milk

    For the Frosting

    • 5 cups confectioners' sugar
    • 1 cup unsalted butter or vegan baking stick, room temperature
    • 8 ounces cream cheese
    • 4 teaspoons pure vanilla extract
    • 2 pinches kosher salt

    For the Cinnamon Sugar

    • 2 tablespoons granulated sugar
    • ¼ teaspoon ground cinnamon

    Instructions
     

    Make the Cupcakes

    • Preheat the oven to 350 degrees Fahrenheit and line a 12 cup regular size cupcake pan with cupcake liners. Set aside.
    • In a large bowl, whisk together the 1 ¼ cups gluten free flour and 2 tablespoons of cornstarch.
      Once combined, whisk in the 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon and ¼ teaspoon kosher salt. Set aside.
    • In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup butter or vegan baking stick and the 1 cup granulated sugar until it is soft and creamy. About 2-3 minutes.
    • Slowly beat the ¾ cup pure pumpkin into the creamed butter and sugar. 
      With the mixer still on low speed, mix in the ¼ cup sour cream, 2 tablespoons vegetable oil and 1.5 teaspoons pure vanilla extract. The mixture will look chunky. That's normal.
    • Slowly mix in the gluten free flour mixture a little at a time until all combined.
    • Slowly pour the ½ cup plus 2 tablespoons milk into the batter while the mixture is on low speed. Mix until just combined.
      Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined. The batter will be thinner but still sticky.
    • Use an ice cream scoop to fill the cupcake tins ¾ way to the top. There should be enough batter for 16 cupcakes.
      You do not want to overfill the cupcakes. This will result in them spilling out of the tops and not baking evenly inside.
    • Bake the cupcakes at 350 degrees Fahrenheit for 25 minutes or until the tops of the cupcakes spring back at you when carefully touched or when a toothpick inserted comes out clean.
      Let the cupcakes cool almost completely in the pan before trying to remove them. Bake the rest of the cupcakes. There should be 4 more.
    • In a small bowl, combine the 2 tablespoons of granulated sugar and the ¼ teaspoon cinnamon. Whisk to combine. Set aside.

    Make the Cream Cheese Frosting

    • In the large bowl of an electric mixer or using a hand held mixer, beat the 1 cup butter or vegan baking stick and 8 ounces cream cheese until smooth and creamy. About 2 minutes.
    • With the mixer on very low speed, slowly add in the 5 cups confectioners' sugar, 2 pinches of kosher salt and 4 teaspoons vanilla. Beat until combined.

    Decorate the Cupcakes

    • If you have piping bags, pipe the cream cheese frosting on top of each cooled cupcake.
      If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.
    • If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden. 
      This is your crumb layer so that when you frost the tops of the cupcakes, the crumbs don't get all over the frosting.
      If you have a piping bag, you don’t need the crumb layer or this step.
    • Sprinkle the cinnamon sugar onto the frosted cupcakes before the frosting hardens.

    Video

    Notes

    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, non dairy milk, vegan sour cream and vegan cream cheese for the frosting.
    All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¼ cups packed AP flour (210 grams) and ½ cup milk.
    Storing: Store the cupcakes in an airtight container or wrapped in foil in the fridge for up to 2 days, or in the freezer for 30 days. Let come to room temperature prior to eating. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

    Nutrition

    Calories: 468kcalCarbohydrates: 61gProtein: 2gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 62mgSodium: 208mgPotassium: 56mgFiber: 1gSugar: 52gVitamin A: 2532IUVitamin C: 1mgCalcium: 56mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Theresa

      December 03, 2024 at 9:06 pm

      5 stars
      I made this for my nephew and his family, who are all on a gluten-free diet. It is perfect and those without special diets enjoyed it too.

      Reply
      • Lee

        December 06, 2024 at 6:56 pm

        So glad thank you!

        Reply
    2. Pam

      November 18, 2023 at 10:37 am

      Will these turn out as well with a hand mixer as opposed to a stand mixer with paddle attachment?
      Thank you!

      Reply
      • Lee

        November 18, 2023 at 7:08 pm

        Hi Pam! They should be just fine as long as you don't over mix the batter! Stop mixing as soon as everything is combined and use a spatula to scrape down the sides of the bowl and then combine any excess flour with the spatula. Hope the makes sense!

        Reply
    3. Paige

      October 12, 2023 at 10:21 pm

      5 stars
      I made these for my daughter who has Celiac Disease and is allergic to eggs. She loved them and so did we! We will definitely make them again!

      Reply
      • Lee

        October 13, 2023 at 12:35 pm

        SO glad! Thank you!

        Reply
    4. John

      September 30, 2023 at 10:09 am

      5 stars
      This came out great and tasted delicious! Thank you!

      Reply
    5 from 4 votes (1 rating without comment)

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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