Gluten-Free Pumpkin Spice Cupcakes Recipe

Name: Gluten-Free Pumpkin Spice Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups gluten-free flour; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon ginger; 1/2 teaspoon allspice; 1/2 teaspoon salt; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 2 teaspoons xanthan gum; 1/2 cup butter or 1/2 cup margarine, softened; 1 cup white sugar; 1/3 cup brown sugar, packed; 2 eggs, room temperature; 3/4 cup milk or 3/4 cup soymilk; 1 cup pumpkin puree

Servings: persons

2 1/4 cups gluten-free flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons xanthan gum
1/2 cup butter or 1/2 cup margarine, softened
1 cup white sugar
1/3 cup brown sugar, packed
2 eggs, room temperature
3/4 cup milk or 3/4 cup soymilk
1 cup pumpkin puree

1
1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
2
2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4
4. Top with icing of your choice!

819

kcal

Calories

Fat

125

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 16 ingredients. The key ingredients include: 2 1/4 cups gluten-free flour, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cloves, and more.

Yes, Gluten-Free Pumpkin Spice 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 Spice Cupcakes

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