Gluten Free Pumpkin Cupcakes

Who doesn’t love a cupcake. These Gluten Free Pumpkin Cupcakes are a real treat for anyone even if your not Gluten intolerant.

Makes 12


2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
¼ teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder
½ cup sugar (coconut or brown sugar are nice in these!)
1 egg or 1 Tablespoon powdered egg replacer dissolved in ¼ c. warm water (or use your preferred egg-substitute to equal 1 egg)
⅓ cup pureed pumpkin (fresh or canned, but not pie filling!)
3 Tablespoon melted coconut oil (or other melted fat of choice, like butter or dairy-free butter substitute)
2 Tablespoons milk (I use unsweetened coconut milk; use dairy or plant based milk of your choice.)
1 teaspoon pure vanilla extract


2 Cups Cream Cheese, softened (2 Packs)
4 oz stick butter, softened (1/2 cup)
2 Cups powdered sugar
1-2 Tablespoons milk or cream
1 teaspoon vanilla extract


Preheat oven to 350.

  1. Line a 12-section cupcake tin with paper liners.
  2. In a mixing bowl, combine flours, salt, soda, baking powder, and sugar; stir with a wire whisk until blended.
  3. Add egg, pumpkin, oil, milk and vanilla.
  4. Stir until batter is smooth.
  5. Divide batter evenly among sections of paper-lined pan.
  6. Bake 12-15 minutes, or until a toothpick inserted in center of cupcakes comes out clean and dry.
  7. Cool completely before frosting.
  8. To Make frosting use a stand mixer or electric hand beaters beat the butter and cream cheese until light and fluffy (5 minutes) add the milk or cream, powdered sugar and vanilla and beat until smooth (additional 3 minutes.)
  9. Top with frosting.

Enjoy :)





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