Love cupcakes but can’t find a good recipe for gluten-free ones? Check out our new Gluten-Free Pumpkin Spice Cupcakes. They are amazingly moist and the cream cheese frosting makes the irresistible!
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And, I am also excited about all the yummy Fall flavors. Our family loves Pumpkin Desserts, so to start off our season on the right foot, we wanted to share some of our favorite Pumpkin Spice Desserts with you!
Are you ready to make these yummy cupcakes?
- Yields: 12 cupcakes
- Total Time: 38 minutes
Pumpkin Spice Cupcake Ingredients:
- 2 eggs
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup all-purpose gluten free flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cream Cheese Frosting Ingredients:
- 6 oz cream cheese, room temperature
- ¼ cup butter, softened to room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- 4 cups powdered sugar
Pumpkin Spice Cupcake Directions:
Preheat oven to 350 degrees F. Add 12 cupcake liners to a cupcake pan and set aside.
Add eggs, sugar, applesauce, and vanilla extract to the bowl of an electric mixer.
Mix on medium until combined.
In a small bowl, add flour pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine. Add dry ingredients to the mixing bowl and mix on low until combined.
Use a cookie scoop to fill each cupcake liner halfway full with the batter.
There should be enough batter for exactly 12 cupcakes.
Bake for 18-21 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Allow cupcakes to cool to room temperature before frosting.
For the Cream Cheese Frosting:
Add softened cream cheese, butter, vanilla extract and pumpkin pie spice to the bowl of a mixer.
Mix until ingredients are combined.
Add 1 cup of powdered sugar to the mixing bowl at a time, mixing until incorporated. Repeat this process until all 4 cups of powdered sugar have been added to the frosting.
Frost cupcakes once cooled, and top with a light sprinkle of pumpkin pie spice if desired.
Notes: cupcakes are best stored in the refrigerator and consumed within 3 days
Print the Recipe:
Pumpkin Spice Cupcakes with Cream Cheese Frosting (Gluten Free)
Love cupcakes but can't find a good recipe for gluten-free ones? Check out our new Gluten-Free Pumpkin Spice Cupcakes. They are amazingly moist and the cream cheese frosting makes the irresistible!
Ingredients
- Cupcake Ingredients:
- 2 eggs
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup all-purpose gluten free flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Frosting Ingredients:
- 6 oz cream cheese, room temperature
- ¼ cup butter, softened to room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- 4 cups powdered sugar
Instructions
Preheat oven to 350 degrees F. Add 12 cupcake liners to a cupcake pan and set aside.
Add eggs, sugar, applesauce, and vanilla extract to the bowl of an electric mixer. Mix on medium until combined.
In a small bowl, add flour pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine. Add dry ingredients to the mixing bowl and mix on low until combined.
Use a cookie scoop to fill each cupcake liner halfway full with the batter. There should be enough batter for exactly 12 cupcakes.
Bake for 18-21 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool to room temperature before frosting.
For the Cream Cheese Frosting: Add softened cream cheese, butter, vanilla extract and pumpkin pie spice to the bowl of a mixer. Mix until ingredients are combined.
Add 1 cup of powdered sugar to the mixing bowl at a time, mixing until incorporated. Repeat this process until all 4 cups of powdered sugar have been added to the frosting.
Frost cupcakes once cooled, and top with a light sprinkle of pumpkin pie spice if desired.
Notes
Notes: cupcakes are best stored in the refrigerator and consumed within 3 days
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