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.Print
Our delicious pumpkin cupcakes taste just like fall…minus the gluten!
- 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
- 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.)
- In your first bowl, beat together your sugar, vegetable oil and eggs. Beat in your banana. Set this bowl aside.
- In a second bowl, whisk together your flour, salt, baking soda and pumpkin pie spice.
- Slowly beat the flour mixture into your sugar mixture (just until blended). Finally, beat in your canned pumpkin. Do not over-mix, just combine.
- 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.
- Allow the cupcakes to cool completely before frosting.
- 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.
- Frost your cooled cupcakes and store in the fridge when not enjoying.
We use gluten-free flour, but you could, of course, sub with regular all-purpose flour too.