Gluten Free Pumpkin Cupcakes

Can I Make These Ahead of Time?

Yes! The baked, unfrosted cupcakes can be kept airtight in the fridge for up to 4 days. The frosting is also a breeze to make ahead and store separately, and it will keep for about 4 days in the fridge, too.

Make the Cupcake Batter

First, whisk together the dry ingredients. In a separate bowl, combine the pumpkin puree with the brown sugar and other wet ingredients.

Make the Cupcake Batter

Gradually stir the dry ingredients into the wet ingredients. Then leave the batter to rest, covered, for about a half hour before baking to let the liquids absorb.


Divide the batter evenly among the wells of your lined muffin pan. Pop the cupcakes into the oven at 350ºF for about 20 minutes, or until the cupcakes are cooked through.

Cool the Cupcakes

Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack.

Make the Frosting

Cream together the butter and cream cheese, then add in the vanilla. Slowly beat in the powdered sugar, until you reach a smooth, fluffy consistency.

Frost the Cupcakes

Use a piping bag to pie swirls of cream cheese frosting onto the tops of your cupcake. Finally, give your frosted cupcakes a sprinkle of cinnamon before serving.

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