Gluten-Free Mini Pumpkin Cupcakes Recipe

Name: Gluten-Free Mini Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggs; 1 cup Canned Pure Pumpkin; 2-⅓ cups Canola Oil; 2-⅓ cups Sour Cream; 3 teaspoons Pure Vanilla Extract; 2 cups Gluten Free Flour Mix; 1-⅓ cup Packed Golden Brown Sugar; 4 teaspoons Pumpkin Pie Spice; 16 ounces, weight Cream Cheese; 1 cup Butter; 4 cups Powdered Sugar

Servings: persons

1
Preheat oven to 350 degrees.
2
Line mini-muffin pan with mini-muffin liners.
3
Whisk eggs, pumpkin, canola oil, sour cream and vanilla extract in a large bowl.
4
In a separate medium-sized bowl, mix gluten-free flour, sugar and pumpkin pie spice.
5
Gradually stir in the dry ingredients into the large bowl of wet ingredients.
6
Stir until well combined.
7
Spoon batter into liners until about 3/4 of the way full.
8
Bake for 15-17 minutes until a tester inserted into the center comes out clean.
9
Remove cupcakes from pan and cool completely.
10
Make the frosting by beating room temperature cream cheese, butter and powdered sugar with an electric mixer.
11
Use the whisk attachment if you have one for a lighter, fluffier icing.
12
Beat on low speed to mix in the powdered sugar.
13
Once combined, mix on a medium-high speed for at least two minutes until very well combined.
14
Split evenly among 3 bowls.
15
Color one bowl orange, one black and leave one white.
16
Frost cupcakes.
17
Decorate as desired.
18
For decorating ideas, see pictures above.

2193

kcal

Calories

150

Fat

199

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 11 ingredients. The key ingredients include: 2 whole Eggs, 1 cup Canned Pure Pumpkin, 2-⅓ cups Canola Oil, 2-⅓ cups Sour Cream, and more.

Yes, Gluten-Free Mini Pumpkin Cupcakes 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 Mini Pumpkin Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions