Easy Gluten-Free Pumpkin Cupcakes recipe
Moist, fluffy, and perfectly spiced gluten-free pumpkin cupcakes made with warm fall flavors. Easy to bake and ideal for autumn gatherings or cozy desserts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
-
1 cup fresh pumpkin puree (or canned)
-
¾ cup brown sugar, packed
-
⅓ cup maple syrup
-
½ cup vegetable oil or melted coconut oil
-
2 large eggs (room temperature)
-
1 tsp vanilla extract
-
1½ cups gluten-free all-purpose flour blend
-
1 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
1½ tsp ground cinnamon
-
½ tsp ground nutmeg
-
¼ tsp ground ginger
-
Optional: ½ cup chopped walnuts or chocolate chips
Instructions
-
Preheat & Prep: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
-
Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, brown sugar, maple syrup, oil, eggs, and vanilla until smooth and slightly glossy.
-
Combine Dry Ingredients: In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
-
Mix Batter: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing.
-
Optional Add-ins: Fold in walnuts or chocolate chips if desired.
-
Bake: Fill liners ¾ full and bake 18–22 minutes, until a toothpick comes out clean.
-
Cool: Let cupcakes cool 5 minutes in the pan, then transfer to a wire rack.
Notes
-
For extra flavor, top with cream cheese frosting or a dusting of powdered sugar.
-
Don’t skip cooling in the pan first—cupcakes are very soft when hot.
-
Store in an airtight container for 3 days or refrigerate for up to 5 days.