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Moist, fluffy, gluten-free and vegan pumpkin cupcakes made with real pumpkin and warm spices, topped with a tangy, dairy-free cream cheese frosting. Allergy-friendly, quick to make, and perfect for fall.

Ingredients

Scale
  • 1½ cups pumpkin puree (not pumpkin pie filling)
  • Gluten-free all-purpose flour (amount not specified)
  • 1 tablespoon cornstarch or arrowroot starch
  • Granulated sugar (amount not specified)
  • Dark brown sugar (molasses-rich, amount not specified)
  • Baking powder (amount not specified)
  • Baking soda (amount not specified)
  • Salt (amount not specified)
  • Pumpkin spice (or cinnamon, nutmeg, ginger, allspice, cloves; amount not specified)
  • Vegan buttermilk: 3 tablespoons plain unsweetened non-dairy milk + 1 tablespoon vinegar (white, cider, or lemon juice)
  • Neutral oil (or avocado, light olive, or canola oil; amount not specified)
  • Vanilla extract (amount not specified)
  • For Frosting:
  • Vegan cream cheese (amount not specified)
  • Vegan butter (amount not specified)
  • Powdered sugar (amount not specified)
  • Water or non-dairy milk (to smooth frosting, amount not specified)
  • Xanthan gum or guar gum (optional; about ¼ teaspoon per cup if GF blend lacks binder)

Instructions

  1. Preheat the oven (exact temperature not specified).
  2. In a large bowl, combine gluten-free all-purpose flour, cornstarch or arrowroot starch, baking powder, baking soda, salt, pumpkin spice, granulated sugar, and dark brown sugar.
  3. Whisk the dry ingredients until well mixed and uniform.
  4. Prepare vegan buttermilk by combining 3 tablespoons unsweetened non-dairy milk with 1 tablespoon vinegar and let sit for 5 minutes.
  5. In a small bowl, mix pumpkin puree, vinegar, vanilla extract, and oil.
  6. Add the pumpkin mixture to the dry ingredients.
  7. Mix wet and dry ingredients until smooth, slightly thick orange batter forms.
  8. Slowly add the vegan buttermilk and mix until batter is smooth and lump-free.
  9. Line a 12-cup cupcake pan with liners and fill each about three-quarters full (around 3 tablespoons batter each).
  10. Bake for approximately 20 minutes or until cupcakes are golden and spring back when touched.
  11. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
  12. Cool cupcakes completely on a wire rack before frosting.
  13. Prepare vegan cream cheese frosting by beating vegan cream cheese, vegan butter, powdered sugar, vanilla extract, and a bit of water or non-dairy milk until silky smooth.
  14. Chill frosting until ready to use.
  15. Frost cooled cupcakes using a pastry bag, knife, or spoon.

Notes

Adjust milk quantity based on pumpkin puree moisture; add more vegan milk if batter is too thick but avoid adding more vinegar., Use non-stick spray on liners or grease pan well if not using liners., Never frost warm cupcakes; ensure fully cooled or refrigerate overnight for frosting stability., Optionally sprinkle frosting with cinnamon or other toppings like toasted seeds or drizzle maple syrup (skip syrup for sugar-free)., Customize with different spice blends, flour substitutes (with binder), sweetener swaps for sugar-free versions, or different oils., Add-ins can include dairy-free chocolate chips, sunflower seeds, or pepitas., Baking times vary for minis (9–12 mins), jumbo cupcakes (20–28 mins), or cake pans (around 25+ mins)., Store unfrosted cupcakes 2–3 days at room temperature in airtight container; frosted cupcakes refrigerated, best within 1 week., Freeze unfrosted cupcakes on baking sheet until solid then store in freezer bag; freeze frosted cupcakes in single layer., Thaw frozen cupcakes at room temperature before serving., Make frosting 2–3 days in advance and refrigerate if desired.

Nutrition

Find it online: https://gingerbaking.com/gluten-free-pumpkin-cupcakes-vegan-strength-and-sunshine/