Gluten Free Pumpkin Spice Cupcakes

Gluten Free Pumpkin Spice Cupcakes

Gluten Free Pumpkin Spice Cupcakes

If you just search for Pumpkin on our site, you’ll see that I love the stuff. Enough to can my own pumpkin and use it all year long. I can’t get over the Pumpkin Spice trap either, I just love that stuff! So when a sweet tooth hit me, and I knew I needed to make something for the guys having game night – I tossed together some Pumpkin Spice Cupcakes. They’re not hard to do and have a milk pumpkin flavor – topped with a spiced cream cheese frosting and you’re in for some delicious fall treats!

Gluten Free Pumpkin Spice CupcakesIngredients: 

  • 3/4 cup Butter, softened
  • 2 1/2 cups Sugar
  • 3 large Eggs
  • 1 can Pumpkin Puree – or 1 jar Home Canned Pumpkin
  • 1 2/3 cup White Rice Flour
  • 2/3 cup Tapioca Starch
  • 1 tbsp Pumpkin Spice
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 3/4 tsp Salt
  • 1/2 tsp Baking Soda
  • 1 cup Buttermilk


  1. Preheat your oven to 250 degrees.
  2. In your mixer, cream together your butter and sugar until light and fluffy. Add in your eggs one at a time and beat well after each. Scrape down the sides and add in the pumpkin.
  3. In a medium bowl, combine your flour, tapioca starch, spices, baking soda and baking powder. Whisk together.
  4. Add your dry mixture to your batter, alternating between the dry and buttermilk as you add.
  5. Fill your cupcake liners about 2/3 of the way full and bake for 20-25 minutes or until tester comes out clean.
  6. Allow to cool in the pan for about 10 minutes before moving to the cooling rack. Cool completely before frosting.

Gluten Free Pumpkin Spice CupcakesSpiced Cream Cheese Frosting Ingredients: 

  • 8 oz Cream Cheese Softened (1 box)
  • 1/2 cup Butter, Softened (1 stick)
  • 4 cups Powdered Sugar
  • 1 tsp Vanilla
  • 2 tsp Cinnamon


  1. Combine all ingredients in your mixer and mix until well combined. To make your frosting pipe-able you may need additional powdered sugar.



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