Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting

So cute and the sprinkle of cinnamon sugar is perfect. Moist gluten free pumpkin cupcakes with all the flavors of fall, topped with creamy tangy cream cheese frosting.


You can also make little gluten free pumpkin cupcake bites by baking the batter in a mini muffin tin. They are so cute and little! The one problem with them is that it is hard to stop eating them after just one or two. I made gluten free pumpkin cupcake bites the same time I baked the cupcakes. I baked them for about 10-15 minutes.

Ingredients:
  • ⅔ c. brown sugar
  • 2 cups MY GLUTEN FREE CAKE FLOUR BLEND
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • 1 teaspoon cinnamon
  • ¾ teaspoon nutmeg
  • ½ teaspoon ginger
  • 2 eggs
  • ⅓ c. melted butter or vegetable oil
  • ¾ c. milk
  • ¾ c. canned pumpkin puree
  • ½ recipe Easy Cream Cheese Frosting, to frost
  • cinnamon sugar, optional

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