These pumpkin cupcakes are super moist, incredibly delicious and topped off with cream cheese frosting (with a dairy-free option). Can be made with gluten-free, 100% whole grain or all-purpose flours.
Well. I can’t say that I’ve tried every pumpkin cupcake recipe in existence but I have tried over 40 and these are definitely, without a doubt, the best I’ve ever had!
I wish I could take credit for it but it’s adapted from an Ina Garten recipe. I posted this recipe a few weeks after I started blogging in 2011 and it’s so good, I figured I should test a gluten-free version, reshoot the pictures and post it again.
If none of the three flour options work for you, try my paleo pumpkin cake!
Some highlights from the latest reviewers if you need convincing:
- This is the lightest and fluffiest cupcake I’ve ever made.
- It was the most MOIST cupcake I have ever made or eaten. So delicious and amazing!
- One of the moistest cupcakes I have ever made even when I changed the recipe.
- And my favorite: My daughter ate 5 in a short while and she was full. I did not even bother to feed her dinner.
All of the reviews above and in the comments refer to the whole wheat version but I can assure you that the gluten-free version is just as delicious as the whole wheat version, which is just as delicious as the all-purpose flour version!
I shared my pumpkin cream cheese muffins two weeks ago and several of you have already made them and loved them.
So you might be wondering what the difference is between the two pumpkin batter bases. They’re really similar. This one has more sugar, more oil and more pumpkin than the other (for the same yield).
I’d say the difference is in the crumb. These are more cupcake-like.
These pumpkin cupcakes are sweet enough without the cream cheese frosting but what would a cupcake be without cream cheese frosting? I used a scaled down version of my healthier cream cheese frosting. It pipes really well!
This Whipped Cream Cheese Frosting would also be a great choice!
If you need a dairy-free version, try this vegan maple cream cheese frosting on them. Just note that it’s very soft and you won’t be able to pipe it on!
If you’re looking for a great cupcake recipe for Halloween, these pumpkin cupcakes are for you! And if you want something a little orange and something a little black, try these whole wheat chocolate cupcakes, which can also be made with AP flour or gluten-free flour!
And both of these cupcakes would make the perfect base for these spider cupcakes. Aren’t they cute?! :)
If you’re not feeling the cupcake love, try these iced pumpkin cookies from A Dash of Sanity or these pumpkin chocolate chip muffins from Melanie Makes!
Pumpkin Cupcakes (gluten-free, dairy-free, whole grain, all-purpose flour options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 10 cupcakes
Ingredients
- 1 cup (125 grams) whole wheat flour, whole spelt flour, all-purpose flour or 1 cup (134 grams) 1-to-1 gluten-free baking flour for a GF version
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 large eggs (50 grams each, out of shell), room temperature
- 1 cup (240 grams) canned pumpkin puree
- 1 cup (200 grams) brown sugar, raw sugar or coconut sugar
- 1/2 cup (120 milliliters) olive oil1 (or another neutral-tasting oil that's liquid at room temperature like canola oil)
- 8 ounces (225 grams) cream cheese, room temperature3
- 2-4 tablespoons (28-56 grams) unsalted butter, room temperature4
- 2/3 cup (80 grams) powdered sugar (you can add more, if desired)
- pinch of salt
- 1/2 teaspoon vanilla extract
Cupcakes:
For the frosting (use this →vegan maple cream frosting for a dairy-free + non-pipeable version):2
Directions
- Preheat the oven to 350 °F (175 °C). Line a muffin pan with 10 muffin liners.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a larger bowl, whisk the eggs, pumpkin puree, sugar, and oil.
- Add the flour mixture to the wet mixture and stir just until combined. Do not over mix!
- Divide the batter among the liners, filling each about 4/5 full, and bake for about 20 -24 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cupcakes have cooled completely, prepare the frosting.
- In a medium mixing bowl, beat the cream cheese and butter together with an electric hand mixer at medium speed until well combined. It's okay if it looks a little crumbly.
- Gradually beat in the powdered sugar until totally combined and then beat in the salt and vanilla. If it's firm enough for your needs, frost your cupcakes now. The frosting yields enough for just slightly more than 2 tablespoons per cupcake.
- If you want it firmer, refrigerate for about an hour, stirring the frosting after about 30 minutes. Don't let it chill too long before frosting your cupcakes, though, because it gets quite firm, like a cream cheese tart filling. If that happens, just bring it to room temperature and then frost. The frosting firms up once refrigerated so if you want the softer frosting texture (rather than a cream cheese tart filling kind of texture), let the cupcakes come to room temperature before serving.
- Store frosted cupcakes in the refrigerator for up to 3 days or in an airtight container at room temperature for 2 days.
For the frosting:
Notes
- If you use olive oil, the batter will taste like olive oil but the taste disappears after baking.
- Here is the original frosting recipe I had listed on this recipe. I thought it was way too much for only 10 cupcakes and this newer version has less sugar.
– 1/2 cup (113 grams) unsalted butter, softened
– 12 ounces (340 grams) cream cheese, softened
– 1/8 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon maple extract - optional
– 1/2 teaspoon cinnamon (you can use more or less) - also optional
– 1 1/2 cups (195 grams) powdered sugar - If you live outside of North America and have the kind of cream cheese that's meant for toast (that comes in a little plastic tub) rather than American style brick cream cheese, then get 300 grams of cream cheese, place it in the center of a cheesecloth, and wring out the liquid until you have 225 grams of cream cheese left.
- If you want to pipe this frosting, use 4 tablespoons of butter and if you just want to slather it on, use 2. Or 4 if you just want it a little firmer!
Adapted from Ina Garten's Pumpkin Cupcakes
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124 comments on “Pumpkin Cupcakes (gluten-free option)” — Add one!
2 comments are awaiting moderation!
As if I can’t get enough sugar lol I am so in love with all of your recipes I’ve tried; they always turn out perfectly and taste like gluten with any combination of gf flours I’ve tried!! My kids and I cant get enough! Thanks for all your hard work! Do you have a book for sale?
Aww, thank you! So nice of you to say. :) I’m thrilled that you and your kids are loving the recipes! I unfortunately don’t have a gluten-free book for sale. I put all my effort into the blog and still usually only manage 2 posts a month so I doubt a book will be coming any time soon. Sorry about that! Thanks for your kind words. :)
Can I substitute the eggs with flax eggs to make them vegan?
I haven’t tried it so I can’t say for sure. I’m thinking it’d work but I’m not positive. Sorry I don’t have a definite answer for you!
Can this be made as a 8 inch round cake? If so what would the time be?
I haven’t tried a round 8″ but an 8″x8″ works! I did it in this post – pumpkin cake with mascarpone frosting. I baked it for 20-25 minutes. And sorry for my slow reply (Christmas chaos got in the way!).
Just made these for Thanksgiving and they were a huge hit! The gluten free version…. Will definitely be keeping this recipe. Thank you for sharing!!
You’re welcome! I’m very happy to hear that they were a hit. :) Thanks for your comment!
Just a heads up you forgot to mention in directions to add the vanilla in with the wet ingredients! Making them now for my sons 1st bday party! Looking forward to how they are gonna turn out!
Never mind!! 😂 that’s for the frosting! Welp there’s vanilla in my batter too now! Sorry my bad!
Haha. Whoops. Not such a bad mistake to make! ;)
Sorry for the slow reply! Have been in the hospital giving birth. :) Thanks so much for letting me know! Will fix as soon as I get back to a computer. Hope your little one had a great birthday!
I made the gluten free version yesterday for Halloween and they were a HUGE hit! Thank you for such an easy and delicious recipe!
I would like to make again for Thanksgiving but as a cake – do you think the same quantities would work in a cake format?
I’m so happy to hear that they were a hit! I’ve made this recipe in cake format and it’s great! Here’s how I did it – pumpkin cake with maple mascarpone frosting. Thanks for your feedback! :)
Dairy free, but cream cheese and butter in your frosting?
Which is why I clearly link to my dairy-free frosting recipe in the post AND in the recipe. :)
Hi Erin, I am trying these for Halloween and have fresh pumpkin, do I cook it, mash it and use the same quantity you use from tinned one?
Thank you so much
Wendy
Hi Wendy! Yes, you’d use the same amount as canned. Here’s a recipe for homemade puree in case you need it. :) I’d love to hear how the cupcakes come out!
Hi again Erin,
I made the cupcakes and they turned out pretty good all things considered hahaha. They were my first cupcakes ever, the scale wasn’t working and my cases were small, so I ended up making 4 batches of them, however they rose well. I’m making them again but next time I will add a little bit more spices.
Thank you so much for your recipes, I will be trying more of them.
Hi again! I’m happy to hear that they came out well. :) I hope you’ll enjoy the other recipes just as much! Thanks for coming back to let me know how they came out.
it says dairy free but you have eggs in your cupcake recipe
Eggs aren’t dairy. See here or here or you can just google “are eggs dairy” and read any of the results. :)
I simply just love your baking style and have made many of your dishes! Thank you for all your posts and creative mind! :) Quick question: can I use almond or coconut flour instead of the all purpose or would that change the consistency of it?
Thanks so much! I’m so happy you’re liking the recipes. :) Unfortunately, nuts flours aren’t interchangeable with non-nut flours. So using almond flour or coconut flour in place of wheat flour or GF mixes won’t work. But I have a great paleo pumpkin cake recipe that you could use. :)
I am all over that recipe! Thank you Erin! :)
You’re welcome! Enjoy. :)
Sooooo delcious! My husband didn’t even think he liked pumpkin flavors stuff until he tried them. He absolutely love, as everyone else at the party did. Lots of compliments. 😀
That’s awesome! So happy that you found a pumpkin recipe that your husband could enjoy, too. :) Thanks a ton for your comment!
We just switched to dairy free. I made these yesterday and my fiance’s family gobbled these up!!!! So tasty and moist!!! He loved them so much, he asked me to make another batch without frosting for breakfast treats.
I used coconut oil instead of olive oil, and they turned out quite tasty!
Thank you for this recipe, I will definitely be adding it to my fall dessert rotation!
You’re welcome! I’m so happy to hear that you and your fiance’s family enjoyed them! I love that he wants a frostingless batch for breakfast treats. I tend to be bad and just eat them with the frosting for breakfast. ;) Thanks a bunch for your comment!
OMG!! I made these and they are really moist and full of flavor. I have been baking GF for 4 yrs now and it is always a hit or miss. You have to try these. they are truly the
best tasting muffins. 5 Stars GF Friends. :)
Aww, thanks! I’m thrilled that you liked them so much. :) I hope everyone reading this will try them, too! They’re a big favorite of mine. Thanks a bunch for your comment!
Hi can I reduce or ommit the sugar or will it change the chemistry to these cupcakes?
Hi there! You’re right – sugar not only adds sweetness but also moisture to cake. These are super moist, though. I know a cup seems like a lot but I don’t think the cupcakes are super sweet. If you really want to, then I’d recommend reducing it to 3/4 cup sugar and no more. If you try it out, I’d love to hear how they come out. :)
I just made these babies for a bake sale and they are divine.
Just the right amount of airiness and bite. The cream cheese frosting is a must! I added 1 cup of sugar instead of 2/3 because I like my cream cheese frosting with more body.
Thank you so much for this recipe!
Can’t wait to sell them tomorrow, I have a feeling they’ll go quick. <3
That’s awesome! I hope they were a hit at the bake sale. Or maybe not – more for you. ;) Thanks a bunch for your feedback!
Hi Erin, I was looking on Pinterest for a recipe that would be close to a glute-free pumpkin roll since I am allergic to wheat. I made your recipe for pumpkin cupcakes for Thanksgiving and they were delicious! My whole family loved them. If I knew how to send you a photo of how well they turned out,
I would. :-) This recipe is definitely a keeper! 5 stars!
Thank you so much.
Hi Patti! That’s great that your whole family enjoyed them. :) Hopefully they didn’t miss the pumpkin roll! If you want, you could upload the picture to my Facebook post for these cupcakes here. I’d love to see it! Thanks so much for your comment.
Can’t wait to try this recipe. Would like to know what you would do if you can’t have eggs, what have you found to be the best to substitute out for the 2 egg. Thank you.
I don’t have much experience with egg subs but if I were you, I’d try using two chia eggs. Here’s how you make them. I hope you’ll enjoy the cupcakes! I’d love to hear how they come out. :)
They definitely look like the world’s best pumpkin cupcakes!
Thanks!
I made these yesterday using Bob’s Red Mill 1to1 gluten free flour. Ah-mazing!! Perfect! Very moist and flavorful. Will be making these again for sure. Thank you!
Yay! I’m thrilled that you enjoyed them so much. :) I’m happy to hear that you’ll be making them again. Thanks so much for taking the time to leave feedback!
Can we use fresh pumpkin?bcz canned oumpkin is not available
Fresh pumpkin puree should work! Just make sure it’s not too watery. Enjoy! :)