Gluten-Free Chocolate Pumpkin Marble Cupcakes Recip

Name: Gluten-Free Chocolate Pumpkin Marble Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups (10 ounces) white rice flour; 1 1/2 cups (10.5 ounces) granulated sugar; 1/2 cup (3 ounces) potato starch; 4 teaspoons ground pumpkin pie spice; 2 teaspoons baking soda; 1 1/2 teaspoons salt; 1 teaspoon xanthan gum; 5 ounces dark chocolate, chopped; 4 large eggs; 3/4 cup (5 1/2 ounces) canola or vegetable oil; 1 (15-ounce) can pure pumpkin (not pumpkin pie filling); 1/2 cup (4 ounces) water; 1 stick (4 ounces) unsalted butter, softened or dairy-free butter replacement; 4 ounces cream cheese, softened or dairy-free cream cheese; 2 cups powdered sugar; 1 tablespoon milk or milk replacement

Servings: persons

2 1/2 cups (10 ounces) white rice flour
1 1/2 cups (10.5 ounces) granulated sugar
1/2 cup (3 ounces) potato starch
4 teaspoons ground pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon xanthan gum
5 ounces dark chocolate, chopped
4 large eggs
3/4 cup (5 1/2 ounces) canola or vegetable oil
1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
1/2 cup (4 ounces) water
1 stick (4 ounces) unsalted butter, softened or dairy-free butter replacement
4 ounces cream cheese, softened or dairy-free cream cheese
2 cups powdered sugar
1 tablespoon milk or milk replacement

1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Line 24 standard muffin cavities with paper liners.
2
In large bowl or bowl of stand mixer, whisk together white rice flour, granulated sugar, potato starch, pumpkin pie spice, baking soda, salt, and xanthan gum.
3
In microwave-safe bowl or on top of a double boiler, melt chocolate. (If using the microwave, heat on high for 30 seconds. Remove bowl and stir. Repeat until chocolate is fully melted. If using double boiler, bring water to a simmer, set bowl on top of double boiler. Stir until chocolate melts.) Set chocolate aside.
4
Add eggs, oil, pumpkin, and water to dry ingredients. Whisk or mix on medium speed until batter forms. Spoon half of batter into a separate bowl. Add melted chocolate to half of the batter. Stir to combine. Batter will be thick.
5
Spoon an equal amount of pumpkin and chocolate batter into each prepared muffin cavity. Batter should not fill the cavity more than halfway. Don't worry about swirling the batters. They mix during baking.
6
Bake until a cake tester inserted into the center of each cupcake comes out clean, about 30 minutes. Remove pan(s) from oven. Allow cupcakes to cool in pan for five minutes before turning out onto a wire rack to cool completely.
7
: In large bowl, cream together butter and cream cheese with an electric beater until smooth. Add powdered sugar and milk. Mix until smooth. If icing is thick, add an additional teaspoon of milk. Spread on cooled cupcakes.

1855

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2 cups (10 ounces) white rice flour, 1 1/2 cups (10.5 ounces) granulated sugar, 1/2 cup (3 ounces) potato starch, 4 teaspoons ground pumpkin pie spice, and more.

Yes, Gluten-Free Chocolate Pumpkin Marble Cupcakes Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Chocolate Pumpkin Marble Cupcakes Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions