Gluten-Free Pumpkin Cupcakes

Nothing says almost the weekend quite like a cupcake.

My kids and I have been working hard to perfect our Gluten-Free Pumpkin Cupcakes because in our house, nothing quite beats a pumpkin cupcake.  Of course, you can leave the cream cheese frosting off the top and just call this a muffin…which is a pretty darn good idea too 🙂 .

Want your house to smell like fall?  Bake these.  Trust us, they’re a piece of the season with each and every bite.

Gluten-Free Pumpkin Cupcakes

• Author: Mix and Match Mama
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: about 18 cupcakes 1x

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Description

Our delicious pumpkin cupcakes taste just like fall…minus the gluten!

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Ingredients

Scale 1x2x3x

• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 1 banana
• 2 cups gf flour (we use Namaste)
• a pinch of salt
• 2 teaspoons baking soada
• 2 tablespoons pumpkin pie spice
• 1 (15 oz) can of pumpkin (we use Libby’s)
• 1 (8 oz) package of cream cheese, softened
• 2 cups of powdered sugar
• a tablespoon or so of milk

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Instructions

1. Preheat your oven to 350 degrees.  Place muffin liners inside your 12-count muffin tin.  Set aside.  (You might have enough batter to make six additional cupcakes.)
2. In your first bowl, beat together your sugar, vegetable oil and eggs.  Beat in your banana.  Set this bowl aside.
3. In a second bowl, whisk together your flour, salt, baking soda and pumpkin pie spice.
4. Slowly beat the flour mixture into your sugar mixture (just until blended).  Finally, beat in your canned pumpkin.  Do not over-mix, just combine.
5. Divide your pumpkin batter between your muffin tin and bake 16 to 18 minutes or until a toothpick inserted in the middle comes out clean.
6. Allow the cupcakes to cool completely before frosting.
7. To make the frosting, beat your softened cream cheese, powdered sugar and milk in a bowl until it reaches your desired consistency.  If you want your frosting creamier, you’ll add a bit more milk.  We like ours thick.
8. Frost your cooled cupcakes and store in the fridge when not enjoying.

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Notes

We use gluten-free flour, but you could, of course, sub with regular all-purpose flour too.