Gluten-Free Pumpkin Cupcakes Recipe

Name: Gluten-Free Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 280 grams All-purpose Gluten-free Flour; 1 teaspoon Xanthan Gum (if Your Flour Mix Doesn't Include It); 1- 1/2 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 2 teaspoons Pumpkin Pie Spice; 1 teaspoon Salt; 113 grams Butter, At Room Temperature; 1 cup Sugar; 2 Large Eggs; 1 teaspoon Vanilla Extract; 1 cup Canned Pumpkin Puree; 1/2 cups Buttermilk (or Half Cup Milk With Half Tbsp Vinegar)

Servings: persons

280 grams All-purpose Gluten-free Flour
1 teaspoon Xanthan Gum (if Your Flour Mix Doesn't Include It)
1- 1/2 teaspoon Baking Soda
1/2 teaspoons Baking Powder
2 teaspoons Pumpkin Pie Spice
1 teaspoon Salt
113 grams Butter, At Room Temperature
1 cup Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
1 cup Canned Pumpkin Puree
1/2 cups Buttermilk (or Half Cup Milk With Half Tbsp Vinegar)

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1.
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Preheat oven to 325 F and line muffin tins with paper cups (recipe makes 16 to 18 cupcakes).
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2.
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Combine dry ingredients (flour through salt) in a small bowl.
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3.
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In a mixing bowl using an electric mixer, cream together butter and sugar until very light in color and fluffy.
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4.
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Add eggs one at a time, and mix to combine.
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Add vanilla, pumpkin and milk and mix again.
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Add dry ingredients, half at a time, and mix until flour is incorporated.
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Fill muffin cups with batter, just over halfway.
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Bake until done (about 20 minutes).
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Check for doneness by inserting a toothpick into the center of a cupcakethey are done if the toothpick comes out with a few crumbs and no wet batter.
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Remove from oven.
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9.
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Let them cool, and then serve as is, or top with icing for a sweeter treat.
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I made cinnamon cream cheese buttercream.

930

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 280 grams All-purpose Gluten-free Flour, 1 teaspoon Xanthan Gum (if Your Flour Mix Doesn't Include It), 1- 1/2 teaspoon Baking Soda, 1/2 teaspoons Baking Powder, and more.

Yes, Gluten-Free 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.

Gluten-Free Pumpkin Cupcakes

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