Irresistibly Moist Gluten-Free Pumpkin Cupcakes with Luscious Cinnamon Maple Frosting

Get ready to indulge in the ultimate fall treat! These incredible gluten-free pumpkin cupcakes are everything a good cupcake should be: delightfully moist, wonderfully light, and bursting with rich pumpkin flavor. Topped with a luscious cinnamon maple frosting, they offer a perfect balance of sweetness and seasonal spice. Whether you’re avoiding gluten or simply love a delicious dessert, these cupcakes are guaranteed to become a new favorite in your autumn baking repertoire.

Why These Gluten-Free Pumpkin Cupcakes Are a Must-Try

For those who navigate the world of gluten-free eating, the annual arrival of pumpkin-flavored treats at coffee shops can often feel like a bittersweet moment. The desire for a comforting, seasonal dessert is strong, but finding a truly satisfying gluten-free option can be a challenge. That’s precisely why these pumpkin cupcakes were created – to offer a spectacular alternative that not only meets but exceeds expectations, even when compared to their gluten-containing counterparts.

These cupcakes are a game-changer. They boast an exceptionally light and fluffy texture, yet remain incredibly moist, ensuring every bite is pure bliss. The combination of earthy pumpkin and the warm sweetness of maple is truly on point, perfectly capturing the essence of autumn in a single bite. When I first baked a batch last week, they vanished in under four hours, much to the delight of my three children who instantly begged for more! But don’t just take my word for it; bake them yourself and discover the magic.

Essential Ingredients for Your Perfect Pumpkin Cupcakes

Creating these delightful gluten-free pumpkin cupcakes requires a few key ingredients, each playing a vital role in achieving their perfect flavor and texture. Pay close attention to the selection of each component, as quality and type can significantly impact your final result.

• White & Brown Sugar: This dynamic duo provides the ideal sweetness and depth of flavor. White sugar contributes crisp sweetness, while brown sugar, a blend of white sugar and molasses, adds a richer, caramel-like note that beautifully complements the pumpkin. The molasses in brown sugar also helps keep the cupcakes moist.
• Vegetable Oil: A crucial ingredient for achieving an incredibly moist and tender cupcake. Unlike butter, which can sometimes make gluten-free baked goods a bit dense, vegetable oil ensures a consistently soft crumb. Canola oil is a perfectly acceptable substitute if you prefer.
• Pumpkin Puree: The star of our show! It’s essential to purchase canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will throw off the carefully balanced flavors of this recipe. Always check the ingredient list to ensure it’s 100% pure pumpkin.
• Eggs: Large eggs are the standard for most baking recipes unless otherwise specified. They provide structure, moisture, and help bind the ingredients together, contributing to the light and airy texture we’re aiming for.
• Gluten-Free All-Purpose Flour: This is perhaps the most critical ingredient in any gluten-free baking recipe. For the absolute best results, I highly recommend using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Not all gluten-free flour blends are created equal; some can result in dry, crumbly, or unpleasantly textured baked goods. Bob’s Red Mill 1-to-1 blend is specifically formulated to behave similarly to traditional wheat flour, making it ideal for this recipe. It’s widely available at major retailers like Lowe’s Foods, Target, Walmart, and Amazon, ensuring you can easily get your hands on this fantastic product. Using the recommended brand helps guarantee the delicious taste and texture intended for these pumpkin cupcakes.
• Maple Extract: This often-overlooked ingredient adds a wonderfully subtle yet distinct fall flavor that truly elevates these cupcakes. It can sometimes be a bit tricky to find in regular grocery stores, but many larger supermarkets or online retailers (like Walmart.com, where I found mine) carry it. Don’t skip it if you can help it, as it imparts a unique warmth that perfectly complements the pumpkin and cinnamon.
• Baking Powder & Baking Soda: These leavening agents work in harmony to give the cupcakes their characteristic rise and light texture.
• Kosher Salt: A small amount of salt enhances all the other flavors, balancing the sweetness and making the pumpkin and maple notes pop.
• Pumpkin Pie Spice: The perfect blend of cinnamon, nutmeg, ginger, and cloves, this spice blend brings all the familiar cozy aromas and flavors of autumn directly into your kitchen.

Step-by-Step Guide: How to Bake Irresistible Gluten-Free Pumpkin Cupcakes

Don’t be intimidated by baking gluten-free; these pumpkin cupcakes are surprisingly straightforward to make. Follow these simple steps for a batch of perfectly moist and flavorful treats.

• Beat the Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), combine both white and brown sugars, vegetable oil, and pumpkin puree. Beat this mixture on medium speed for 2 to 3 minutes. You’ll notice it increasing in volume and becoming noticeably lighter in color and fluffier in texture. This step is crucial for incorporating air and ensuring a light crumb.

• Add the Eggs: Crack the eggs into the pumpkin mixture one at a time, beating well after each addition until fully incorporated. This staggered addition ensures proper emulsification and a smooth batter. Don’t forget to scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
• Add the Dry Ingredients: In a separate medium bowl, whisk together your gluten-free all-purpose flour, baking powder, baking soda, kosher salt, and pumpkin pie spice. Gradually add this dry mixture to the wet ingredients in the stand mixer. Beat on low to medium speed only until a smooth batter forms. Be careful not to overmix, as this can lead to a tougher texture in gluten-free baking.

• Scoop and Bake: Prepare your muffin pan by spraying it with nonstick spray or lining it with cupcake wrappers. Scoop the batter evenly into each muffin hole, filling them roughly ¾ of the way full. This recipe should yield 10 to 12 perfectly sized cupcakes. If you prefer slightly taller cupcakes, you can opt to make 10. Bake in a preheated oven (see recipe card for temperature) until the tops are golden, spring back when gently touched, and a toothpick inserted into the center comes out clean.

• Make the Frosting: While your cupcakes cool, prepare the luscious cinnamon maple frosting. This is a classic buttercream method: beat softened butter until creamy, then gradually add powdered sugar, a touch of heavy cream, pure maple syrup, and that wonderful maple extract. Incorporate cinnamon for an extra layer of warmth. Continue beating the frosting for several minutes on medium-high speed; this extended mixing time is key to achieving an incredibly light, airy, and fluffy buttercream texture.

Mastering Your Gluten-Free Pumpkin Cupcakes: Expert Tips for Success

Achieving bakery-quality gluten-free cupcakes is entirely possible with a few insider tips and tricks. Follow these suggestions to ensure your pumpkin cupcakes turn out perfect every time.

• Cool Completely Before Frosting: This cannot be stressed enough! Patience is key. If your cupcakes are even slightly warm, the beautiful cinnamon maple frosting will melt, slide right off, and create a messy situation. Allow them to cool entirely on a wire rack before even thinking about piping or spreading the frosting.
• Finding Maple Extract: As mentioned earlier, maple extract can be elusive. If your local grocery store doesn’t stock it, don’t despair! It’s often readily available online through major retailers. Investing in a bottle is worth it, as its distinctive fall flavor is fantastic in a variety of baked goods, including cookies, muffins, additional frostings, and scones.
• The Importance of Gluten-Free Flour Choice: For the best texture and flavor in this recipe, sticking with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour is highly recommended. The world of gluten-free flours is vast, and not all blends are created equally. Some brands can indeed taste “downright awful” or behave unpredictably in recipes. Each blend has a unique composition of rice flour, tapioca starch, potato starch, xanthan gum, etc., which impacts how it absorbs liquids and provides structure. Substituting with a different brand or type of gluten-free flour blend might alter the cupcake’s moisture, rise, and overall texture, potentially leading to a less satisfying result. Trust the process and use the recommended blend for consistency.
• Avoid Overmixing the Batter: While it’s important to combine ingredients thoroughly, overmixing gluten-free batter can still lead to dense or gummy cupcakes. Mix just until the ingredients are incorporated and no streaks of dry flour remain.
• Measure Flour Accurately: For consistent results, always spoon your gluten-free flour into your measuring cup and then level it off with a straight edge (like the back of a knife). Scooping directly from the bag can compact the flour, leading to using too much and a drier cupcake.

Storing Your Delicious Pumpkin Cupcakes

Proper storage is essential to keep your gluten-free pumpkin cupcakes fresh and delicious for as long as possible. Here’s how to ensure they remain a delightful treat.

• Room Temperature Storage: Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days. Ensure the container is truly airtight to prevent them from drying out. Place them in a single layer if possible, or use parchment paper between layers if stacking is necessary.
• Freezing for Longer Freshness: For extended storage, freezing is an excellent option! To prevent the frosting from smudging or getting damaged, first place the unfrosted or lightly frosted cupcakes on a plate or small sheet pan and freeze them uncovered for about 1-2 hours, or until they are solid. Once frozen solid, transfer the cupcakes to a large zip-top freezer bag or an airtight freezer-safe container. They freeze exceptionally well for 3 to 6 months. Beyond that timeframe, you risk freezer burn, which can affect the flavor and texture.
• Defrosting Cupcakes: To enjoy a frozen cupcake, simply remove it from the freezer. If frosted, you can pop it into the microwave and heat it in short 10-second increments until it’s thawed through but not hot. The goal is to thaw without melting the beautiful icing. Unfrosted cupcakes can be thawed at room temperature or gently warmed in the microwave.

More Gluten-Free Cupcake Delights

If you’ve fallen in love with these gluten-free pumpkin cupcakes, you’ll be thrilled to discover more delicious gluten-free cupcake recipes to satisfy your sweet cravings:

• Gluten Free Funfetti Cupcakes
• Gluten Free Vanilla Cupcakes
• Gluten Free Red Velvet Cupcakes
• Soft Gluten Free Chocolate Cupcakes

Gluten-Free Pumpkin Cupcakes with Cinnamon Maple Frosting

Carolyn

These irresistibly moist and light gluten-free pumpkin cupcakes are perfectly sweet, infused with classic fall flavors, and topped with a luscious cinnamon maple frosting. A delightful autumn treat for everyone!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 385 kcal

Ingredients

  

For the cupcakes:

• ½ cup sugar
• ¼ cup + 2 tablespoons brown sugar
• ½ cup vegetable oil
• ½ cup canned pumpkin puree
• 2 large eggs
• 1 cup + 3 tablespoons Bob’s Red Mill 1:1 All Purpose Gluten Free Flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ teaspoon pumpkin pie spice

For the cinnamon maple frosting:

• ½ cup unsalted butter, softened to room temperature or 1 stick
• 2 cups powdered sugar
• 2 tablespoons pure maple syrup
• 1 tablespoon heavy cream
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon maple extract

Instructions

 

• Preheat your oven to 350°F (175°C). In the bowl of a stand mixer, add both white and brown sugars, vegetable oil, and pumpkin puree. Beat for 3 minutes on medium speed until the mixture is lightened in color and increased in volume.
• In a separate medium bowl, combine the gluten-free flour, baking powder, baking soda, kosher salt, and pumpkin pie spice. Mix gently with a spoon or whisk until well combined.
• Add the large eggs to the pumpkin mixture, one at a time, beating on medium speed until each is thoroughly combined before adding the next. Scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated.
• Gradually add the dry ingredients to the wet pumpkin mixture. Beat on medium speed only until a smooth batter forms. Be careful not to overmix.
• Prepare a muffin pan by spraying it with nonstick spray or lining it with cupcake wrappers. Scoop the batter into each muffin hole, filling them approximately ¾ of the way full. This recipe should yield between 10 to 12 cupcakes.
• Bake the cupcakes for 18 to 20 minutes, or until the tops have risen, appear golden, and spring back when lightly touched. You can also test for doneness by inserting a toothpick into the center; it should come out clean.
• While the cupcakes cool, prepare the frosting. In a clean mixing bowl, beat the ½ cup (1 stick) of softened butter with ¾ cup of powdered sugar and 1 tablespoon of maple syrup on medium-high speed for 2 minutes until creamy.
• Then, add another ¾ cup of powdered sugar, one tablespoon of heavy cream, ⅛ teaspoon of maple extract, and ¼ teaspoon of cinnamon. Beat for an additional 3 minutes on medium-high speed to incorporate air and make the frosting fluffy.
• Finally, add the last ½ cup of powdered sugar and 1 tablespoon of maple syrup. Beat for 2 more minutes until the frosting is smooth, light, and perfectly pipeable.
• Once the cupcakes are completely cool, pipe or spread the frosting generously onto each one. For an extra touch, sprinkle with a pinch of cinnamon and add a candy corn to the top if desired, perfect for a festive fall presentation.

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 54gProtein: 3gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 49mgSodium: 222mgPotassium: 53mgFiber: 2gSugar: 38gVitamin A: 1883IUVitamin C: 0.5mgCalcium: 64mgIron: 1mg

Keyword gluten free pumpkin cupcakes, cinnamon maple frosting, fall dessert, easy gluten free baking

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