Fluffy Gluten Free Pumpkin Cupcakes with Cinnamon Buttercream Frosting

Bake the best fluffy gluten free pumpkin cupcakes topped with creamy cinnamon buttercream frosting. Perfectly spiced, soft, and easy to make for any fall celebration!

Why We Love These Gluten Free Pumpkin Cupcakes

These fluffy pumpkin cupcakes are soft, tender, and full of cozy fall flavors. Each bite bursts with cinnamon and pumpkin spice—finished with a rich cinnamon buttercream frosting that’s perfectly smooth and dairy-free! Whether you’re making them for a fall breakfast, Thanksgiving dessert, or a weekend treat, they’ll fill your kitchen with warm autumn aroma.

Ingredient Notes and Easy Swaps

Pumpkin Puree: Use 100% pure pumpkin (not pumpkin pie filling).
Gluten-Free Flour: A 1:1 baking blend works best. Make sure it includes xanthan gum.
Spices: Cinnamon, nutmeg, and ginger create that classic pumpkin pie flavor.
Eggs: Bring them to room temperature for a lighter texture.
Oil: Neutral oil like canola or avocado keeps the cupcakes moist.
Brown Sugar: Adds depth and slight caramel notes.
Dairy-Free Option: Use almond milk and vegan butter if preferred.

Substitutions:

Swap brown sugar with coconut sugar for a refined-sugar-free version.
Replace eggs with flax eggs for a vegan twist.
Use oat milk instead of almond milk for a creamier taste.

Step-By-Step Photos and Directions

Preheat & Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
Whisk dry ingredients
In a bowl, whisk together 1½ cups gluten free all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp salt until evenly combined.

Mix wet ingredients
In a separate large bowl, whisk 1 cup pumpkin purée, 2 large eggs, ½ cup neutral oil, and ¾ cup brown sugar until smooth and homogenous.

Combine batter
Pour the dry ingredients into the wet mixture and fold gently with a spatula until just combined. Stop as soon as no large streaks of flour remain — do not overmix.

Fill liners
Divide batter evenly among liners, filling each about ¾ full. (A cookie scoop helps keep them uniform.)
Bake
Bake for 18–20 minutes, rotating the pan halfway through if your oven runs unevenly. Cupcakes are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool
Let cupcakes cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely before frosting.

Cinnamon Buttercream Frosting

Beat butter — In a bowl, beat ½ cup (1 stick) butter (or vegan butter) until creamy.
Add sugar — Gradually add 2 cups powdered sugar, beating on low until incorporated.
Flavor & thin — Add 1 tsp ground cinnamon, ½ tsp vanilla extract, and 1 tbsp almond milk; beat until smooth. Add more milk ½ tsp at a time if too stiff.

Pipe or spread — Once cupcakes are fully cool, pipe or spread frosting; dust lightly with cinnamon if desired.

Tips for Success

Don’t overmix the batter; it can make cupcakes dense.
Always cool before frosting to avoid melting.
Add a dust of cinnamon or pumpkin spice over frosting for presentation.

Vary the Flavor

Add mini chocolate chips for sweetness.
Mix a spoon of maple syrup into the frosting for extra fall flavor.

Cupcake Troubleshooting

If your cupcakes turn out too moist, you may have added too much pumpkin puree or underbaked them — try baking a few minutes longer next time. If they sink in the middle, it’s usually from overmixing or opening the oven door too early. And if they stick to the liners, let them cool completely before peeling or use high-quality parchment liners for best result

Frequently Asked Questions

Can I make these ahead of time?
Yes! Store them in an airtight container for up to 3 days.

Can I freeze them?
Absolutely. Freeze unfrosted cupcakes and thaw before serving.

Can I use fresh pumpkin?
Yes, roast and puree until smooth for the best texture.

Love This Recipe?

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