Gluten-free Pumpkin Cupcakes Recipe


Spicy, moist, sweet pumpkin cupcakes with a cream cheese maple syrup butter frosting. Uses Red Mill gluten-free flour mix made from potato starch, garbanzo flour, tapioca flour, sorghum, and fava.

What you will need

1 stick (1/2 cup) unsalted butter, room temperature (I only had 3/4 of a stick so I used that and added 2 Tbsp of olive oil. It worked fine.)

1 cup brown sugar, packed

1 Tbsp molasses

1 Tbsp honey

2 large eggs

1 teaspoon vanilla extract

1 cup pumpkin purée

2 cups Red Mill's gluten-free flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon of pumpkin pie spice (1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon lemon zest)

1/2 cup buttermilk*

1/2 cup chopped pecans

1 cup raisins

8 oz. cream cheese, room temperature

1/4 cup (1/2 stick) unsalted butter, room temperature

1/4 cup maple syrup

1 cup confectioner's powdered sugar, sifted


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