Delicious Gluten-Free Pumpkin Cupcakes: A Perfect Fall Treat

If you're looking for a delightful autumn dessert that's gluten-free and bursting with seasonal flavor, look no further than these GF Pumpkin Cupcakes. Moist, flavorful, and topped with a luscious cream cheese frosting, these cupcakes are sure to impress. Let's dive into how to make them!

Ingredients:

For the Cupcakes:

  • 1 1/2 cups gluten-free all-purpose flour

gf pumpkin cupcakes

  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

gf pumpkin cupcakes

Instructions:

For the Cupcakes:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

  2. Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.

  3. Mix 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 Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined and no lumps remain.

  5. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

  6. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

  7. Cool: Remove the cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.

For the Cream Cheese Frosting:

  1. Beat Cream Cheese and Butter: In a large bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.

  2. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.

  3. Frost Cupcakes: Once the cupcakes have cooled completely, frost them with the cream cheese frosting using a piping bag or offset spatula.

  4. Optional Garnish: For an extra touch, sprinkle cinnamon or pumpkin pie spice over the frosted cupcakes.

Conclusion:

With their perfect balance of pumpkin spice and sweetness, these Gluten-Free Pumpkin Cupcakes are sure to be a hit at any fall gathering or as a special treat for yourself. Moist, flavorful, and topped with a decadent cream cheese frosting, these cupcakes are a delicious way to celebrate the season. Give them a try and savor the taste of autumn!




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