Pumpkin Cupcakes with Cinnamon Frosting
Discover moist, fluffy gluten-free pumpkin cupcakes with creamy cinnamon frosting. Dairy-free, beginner-friendly, and perfect for fall celebrations!
When September rolls around, I get absolutely giddy about all things pumpkin—and honestly, gluten-free pumpkin cupcakes with cinnamon frosting have become my non-negotiable fall tradition. You know how some recipes just become a part of your seasonal identity? These are that for me, and I’m so excited to share the secret that makes them turn out so perfectly fluffy and tender every single time.
The magic of these gluten-free pumpkin cupcakes isn’t some complicated technique or hard-to-find ingredient. It’s actually about what you don’t do—specifically, how gently you treat the batter. I learned this the hard way after way too many dense, gummy attempts, and once I figured out this one crucial step, everything changed for my gluten-free dessert game.
Table of Contents
Ingredients For Pumpkin Cupcakes with Cinnamon Frosting
| Category | Ingredient | Amount | Notes |
|---|---|---|---|
| Dry Ingredients | Gluten-free flour blend | 1½ cups | See recipe notes for best blends |
| Brown sugar | ½ cup | Adds depth and moisture | |
| Cane sugar | ½ cup | Creates the tender crumb | |
| Baking powder (aluminum-free) | 1 teaspoon | Essential for rise | |
| Baking soda | ½ teaspoon | Activates with acidic ingredients | |
| Ground cinnamon | 2 teaspoons | The star spice in these cupcakes | |
| Ground ginger | ½ teaspoon | Adds warmth and complexity | |
| Ground nutmeg | ¼ teaspoon | Subtle autumn flavor | |
| Wet Ingredients | Pumpkin puree | ¾ cup | Pure, not pie filling |
| Large eggs | 2 | Room temperature preferred | |
| Light oil (vegetable or canola) | ⅓ cup | Keeps cupcakes incredibly moist | |
| Non-dairy or regular milk | ½ cup | Oat milk works beautifully | |
| Pure vanilla extract | 2 teaspoons | For depth of flavor | |
| Cinnamon Frosting | Softened unsalted butter | ½ cup | Room temperature is key |
| Powdered sugar | 3 cups | For sweetness and texture | |
| Non-dairy milk | 2 tablespoons | Creates creamy consistency | |
| Pure vanilla extract | 1 teaspoon | Enhances frosting flavor | |
| Ground cinnamon | 1 teaspoon | Complements pumpkin perfectly |
Instructions For Pumpkin Cupcakes with Cinnamon Frosting
Step 1: Mix Your Dry Ingredients
Combine 1½ cups of gluten-free flour blend, ½ cup of brown sugar, ½ cup of cane sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 2 teaspoons of ground cinnamon, ½ teaspoon of ground ginger, and ¼ teaspoon of ground nutmeg in a large mixing bowl. Whisk everything together until the spices are evenly distributed throughout—you want that cinnamon flavor in every bite of your gluten-free pumpkin cupcakes.
Take time to really blend these dry ingredients because this prevents clumps and ensures even leavening when you bake.
Step 2: Prepare Your Wet Ingredients
In a smaller mixing bowl, whisk together ¾ cup of pure pumpkin puree, 2 large eggs, ⅓ cup of light oil, ½ cup of non-dairy or regular milk, and 2 teaspoons of pure vanilla extract until everything is smooth and well combined. The mixture should look silky and pourable, with no streaks of egg white visible.
This step takes just a minute or two but makes the mixing process so much easier.
Step 3: Combine Wet and Dry—The Crucial Step!
Pour your wet ingredient mixture into the bowl with your dry ingredients and then… here’s the secret… very gently fold everything together using a spatula or wooden spoon. This is absolutely critical for light and fluffy gluten-free pumpkin cupcakes, so I’m going to say it again: do not use a stand mixer, and do not overmix!
You’re aiming for just barely mixed—small streaks of flour should disappear, but you should still see some texture in the batter. Overmixing activates the gluten-free flour and creates dense, gummy cupcakes, which is the opposite of what we’re going for here.
Step 4: Prepare Your Muffin Tin
Line a muffin tin with parchment paper liners, which are absolutely worth seeking out because your gluten-free pumpkin cupcakes won’t stick to them at all. If you can’t find parchment liners, lightly spray each cup with coconut oil spray or another light cooking spray.
Make sure your tin is ready before you fill it, so the batter doesn’t sit around.
Step 5: Fill the Cups
Divide your batter evenly among the muffin cups, filling each one about two-thirds full. This gives your gluten-free pumpkin cupcakes plenty of room to rise without overflowing, creating those perfect little dome tops.
Work quickly but gently to avoid pressing air out of the batter.
Step 6: Bake Until Golden
Slide your muffin tin into a preheated 350°F oven and bake for 20 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean with no wet batter clinging to it—just a few moist crumbs are perfectly fine.
Around the 18-minute mark, peek in and look for that gorgeous golden-brown color developing on top.
Step 7: Cool Completely
Remove the baked cupcakes to a cooling rack and let them rest completely before frosting. This is crucial because adding frosting to warm cupcakes makes it melt and slide off, leaving your gluten-free pumpkin cupcakes looking sad and unfinished.
This cooling time also lets the crumb set up perfectly for that ideal texture.
Step 8: Make Your Cinnamon Frosting
In a stand mixer (or using a hand mixer), beat ½ cup of room temperature softened butter with 3 cups of powdered sugar until pale and fluffy—this takes about 2 to 3 minutes. Add 1 teaspoon of ground cinnamon, 2 tablespoons of non-dairy milk, and 1 teaspoon of pure vanilla extract and continue beating until the frosting reaches a smooth, spreadable consistency.
The frosting should look light, airy, and creamy—almost cloud-like.
Step 9: Frost Your Cupcakes
Transfer your frosting to a piping bag fitted with a star tip for that bakery-style look, then pipe a generous swirl on top of each cooled gluten-free pumpkin cupcake. If you don’t have a piping bag, a small offset spatula works perfectly fine for spreading frosting generously over the tops.
Dust each frosted cupcake with a pinch of ground cinnamon for a pretty finishing touch.
Step 10: Serve & Enjoy
These beauties are best enjoyed at room temperature, where the cinnamon frosting stays creamy and the cupcake crumb is at its most tender. They’re incredible on their own or with a cup of hot coffee or cold milk alongside.
Your gluten-free pumpkin cupcakes with cinnamon frosting are now ready to impress everyone at the table!
Substitutions for Gluten-Free Dairy Free-Dessert
Different Gluten-Free Flour Blends
Bob’s Red Mill 1-to-1 and King Arthur’s all-purpose gluten-free flour blends both work wonderfully in these cupcakes. Just make sure your blend includes xanthan gum already mixed in—this gives you the best texture without additional adjustments needed.
If you use a blend without xanthan gum, add ¼ teaspoon per cup of flour for better structure in your gluten-free pumpkin cupcakes.
Using Regular Butter in the Frosting
If you prefer traditional butter frosting instead of dairy-free, simply swap the non-dairy milk for regular whole milk or heavy cream. The frosting will be richer and slightly more decadent, though either version is absolutely delicious.
Both work perfectly with the cinnamon and vanilla flavors in these cupcakes.
Coconut Oil Instead of Light Oil
You can replace the light oil with melted coconut oil in the batter, though the texture might be slightly different—a touch more dense. Use refined coconut oil so you don’t get that coconut flavor competing with your pumpkin spice blend in the cupcakes.
Some bakers love this variation because it adds a subtle richness to gluten-free pumpkin cupcakes.
Maple Syrup Substitution
Replace ¼ cup of the cane sugar with ¼ cup of pure maple syrup for a deeper, more complex sweetness in your gluten-free pumpkin cupcakes. This adds autumn flavor that makes people ask for your recipe immediately.
The cupcakes will be slightly more tender and moist with this swap.
Alternative Pumpkin Substitutes
You can use sweet potato puree, butternut squash puree, or even applesauce mixed with a little pumpkin pie spice in place of pumpkin puree. The cupcakes will taste slightly different but still delicious, creating a fun variation on these classic gluten-free cupcakes.
If you’re looking for more fall-inspired gluten-free baking, check out our collection of gluten-free holiday treats and easy dairy-free dessert ideas. We also have wonderful savory gluten-free recipes if you want to balance out your menu with something hearty alongside these beautiful cupcakes!
Troubleshooting Your Gluten-Free Pumpkin Cupcakes
Cupcakes Turned Out Dense or Gummy
You almost certainly overmixed the batter, which is the number one reason gluten-free cupcakes disappoint. Remember: no stand mixer, very gentle folding, and stop as soon as you can’t see flour streaks anymore.
This one change will transform your gluten-free pumpkin cupcakes from dense to cloud-like!
Cupcakes Dome Too Much or Crack on Top
Your oven might run hot, or you might have filled the cups too full. Try baking at 325°F instead of 350°F, or fill the cups only halfway next time.
These small adjustments prevent your gluten-free pumpkin cupcakes from rising too aggressively.
Frosting Is Too Soft or Slides Off
Make sure your butter is room temperature but not melted—too warm and the frosting won’t hold its shape. Also, don’t skip letting the cupcakes cool completely before frosting, as warm cakes will melt any frosting you apply.
If you need firmer frosting, add another ½ cup of powdered sugar and mix until you reach the right consistency.
Cupcakes Are Too Dry
Don’t skip the oil—it’s essential for moisture in gluten-free pumpkin cupcakes. Also, don’t overbake them; check with a toothpick at 20 minutes, and remember that a few moist crumbs on the toothpick are perfectly fine.
Underbaking slightly is better than baking too long with gluten-free desserts.
Frosting Tastes Too Sweet
Reduce the powdered sugar to 2¾ cups and add an extra ½ teaspoon of cinnamon or ½ teaspoon of vanilla extract instead. You can also use a little lemon zest to brighten the frosting flavor without competing with the pumpkin spice theme.
Taste as you go when adjusting sweetness in your cinnamon frosting!
Storage & Make-Ahead Tips
Storing Baked Cupcakes
Keep unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or cover the tin loosely with plastic wrap. Frosted cupcakes stay fresh for up to 2 days at room temperature, though they’re best eaten the day they’re made for optimal frosting texture.
Your gluten-free pumpkin cupcakes hold up beautifully to storage because of the oil in the batter!
Freezing for Later
Bake and cool your cupcakes completely, then freeze them unfrosted in a freezer container for up to 3 months. You can also freeze them frosted—just let them thaw completely at room temperature before unwrapping.
This make-ahead strategy is perfect for busy families who want fresh-baked treats without daily baking!
Baking in Advance
Prepare the batter up to 4 hours ahead and refrigerate it in a covered bowl, then bake when you’re ready. You can also bake the cupcakes up to 2 days ahead and frost them the day you’re serving for the freshest-looking presentation.
Having components ready ahead takes so much pressure off your gluten-free dessert prep!
Serving Suggestions & Perfect Pairings
Autumn Celebration Ideas
These gluten-free pumpkin cupcakes with cinnamon frosting are absolutely perfect for Thanksgiving potlucks, Halloween parties, or fall festivals. Arrange them on a cake stand with some cinnamon sticks and dried orange slices nearby for an Instagram-worthy autumn display.
They’re the kind of treat that makes people realize gluten-free desserts can be genuinely delicious.
Casual Coffee & Afternoon Treats
Serve one cupcake alongside a warm latte or cappuccino for a cozy afternoon pick-me-up that feels indulgent but isn’t overly heavy. They’re also perfect for school lunch boxes, work potlucks, or picnic baskets because they travel beautifully.
The gluten-free pumpkin cupcakes pair wonderfully with apple cider or spiced chai tea.
Pairing with Beverages
Cold milk, hot coffee, and spiced tea are all gorgeous partners for these cupcakes. You could also serve them with a small glass of dessert wine like a late harvest Riesling for an elegant treat.
The warm spices in your gluten-free pumpkin cupcakes complement these beverages perfectly.
Variations to Make Them Your Own
Brown Butter Cinnamon Frosting
Take your butter-making game up a notch by browning the butter before creaming it with the powdered sugar. This creates a deeper, nuttier frosting that makes these gluten-free pumpkin cupcakes taste even more sophisticated and bakery-quality.
Brown butter frosting is the kind of detail that makes people think you went to culinary school!
Cream Cheese Frosting Option
Replace ¼ cup of the butter with 4 ounces of softened cream cheese (or dairy-free cream cheese alternative) for a tangier frosting. This variation works beautifully on gluten-free pumpkin cupcakes and creates a more traditional autumn dessert vibe.
The slight tartness of cream cheese balances the sweetness perfectly.
Spiced Vanilla Buttercream
Keep the frosting dairy-free but omit the cinnamon and add ½ teaspoon of pumpkin pie spice blend instead. This creates a more subtle spice flavor that lets the pumpkin cupcake itself shine as the star of the show.
Some bakers prefer this gentler spice approach on their gluten-free cupcakes.
Mini Cupcake Version
Make your gluten-free pumpkin cupcakes in mini muffin tins and reduce the baking time to 12 to 14 minutes. These adorable little cupcakes are perfect for potlucks, parties, or when you want portion control with maximum impact.
The decorating possibilities are endless with mini gluten-free cupcakes!
Vegan Version
Well, you can make these completely vegan by replacing the eggs with aquafaba (the liquid from canned chickpeas) and using vegan butter in the frosting. Use 3 tablespoons of aquafaba per egg, whisked until foamy, and proceed with the recipe as written.
These vegan gluten-free pumpkin cupcakes turn out surprisingly fluffy and tender!
FAQs About Pumpkin Cupcakes with Cinnamon Frosting
Can I make these cupcakes without a stand mixer?
Absolutely yes—in fact, you should make them without a stand mixer! The hand-mixed method with gentle folding is actually the secret to light and fluffy gluten-free pumpkin cupcakes, so whisk everything by hand or use a hand mixer on the lowest setting.
What’s the best time to frost these gluten-free pumpkin cupcakes?
Wait until your cupcakes are completely cool—at least 1 to 2 hours—before frosting. You can even frost them the next day if you baked them ahead, which sometimes gives you better results because the crumb has fully set.
How do I keep the frosting from melting off during serving?
Make sure your kitchen is at a comfortable room temperature when you frost and serve. If it’s warm outside, you can also refrigerate the frosted cupcakes for 30 minutes before serving to help the frosting set firmly.
Can I use canned pumpkin pie filling instead of pure pumpkin puree?
No, please use pure pumpkin puree instead of pie filling, which has added sugars and spices already mixed in. Using pie filling would throw off your gluten-free pumpkin cupcakes’ flavor balance and texture, so stick with pure puree for best results.
Why is the gentle mixing so important for gluten-free pumpkin cupcakes?
Overmixing develops gluten even in gluten-free flour blends, creating a tough, dense crumb instead of a tender, fluffy one. The whole magic of these cupcakes depends on that gentle hand-folding technique, so don’t skip it or rush it!
How long do these cupcakes stay fresh?
Unfrosted gluten-free pumpkin cupcakes last 3 days at room temperature, while frosted versions are best within 2 days. Frozen cupcakes (frosted or unfrosted) last up to 3 months, making them perfect for preparing ahead for busy seasons.
Final Tips for Success
Well, the biggest takeaway I want you to remember is that gentle touch when mixing—it truly is the difference between mediocre and magnificent gluten-free pumpkin cupcakes. Your hands and a spatula are your best friends here, way more than any stand mixer could ever be for this recipe.
The second secret is patience: let those cupcakes cool completely before frosting, and let the frosting set up before serving if you can manage it. These two seemingly small steps create the final presentation you’re going for with your beautiful gluten-free desserts.
Man, oh man, once you nail these gluten-free pumpkin cupcakes, you’ll be making them every autumn—and probably sneaking extra frosting when no one’s looking! You’ve absolutely got the skills and knowledge to create something truly special here. Now get baking, and enjoy every delicious bite!
