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gluten free pumpkin cupcakes with cream cheese frosting

Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting

Spiced pumpkin cupcakes are frosted with tangy creamy Dairy Free Cream Cheese Frosting
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 30 minutes
cooling time: 1 hour
Servings: 12

Equipment

  • Mixing Bowl
  • Cupcake pan

Ingredients

Gluten Free Pumpkin Cupcakes

  • 3 cups Gluten Free 1.1 flour
  • 1 tbsp baking powder
  • 1 cup sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 8 tbsp Dairy Free butter, melted
  • 1/4 tsp allspice
  • 1 1/2 tsp pumpkin spice
  • 1/2 tsp kosher salt
  • 15 oz pumkin puree

Dairy Free Cream Cheese Frosting

  • 12 oz Dairy Free cream cheese
  • 3 cups powdered cugar
  • 1 tsp vanilla extract
  • 1/3 cup oat milk

Instructions

Gluten Free Pumpkin Cupcakes

  • Preheat oven to 375 degrees. Spray a 12 tin muffin pan with non stick baking spray. Set aside.
  • In a mixing bowl add the melted butter and sugar. Beat for 3 minutes before adding the eggs, vanilla, and pumpkin puree. Mix to combine.
  • Add in the dry ingredients and mix until just incorporated.
  • Divide the batter in the muffin tin.
  • Bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

Dairy Free Cream Cheese Frosting

  • Mix all of the ingredients together until smooth and fluffy.
  • Pipe onto cupcakes. Enjoy!
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