These easy gluten-free pumpkin cupcakes are filled with pumpkin flavor, studded with chocolate chips, and topped with a decadent chocolate frosting. They make a tasty sweet snack or dessert for the fall, and are perfect for your holiday table! Totally dairy-free too.
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Jump to:
- It’s Pumpkin Season!
- Delicious Gluten-Free Pumpkin Cupcakes for the Fall
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Pumpkin Cupcakes (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Pumpkin Recipes to Make:
- Fall Recipes to Enjoy:
- Gluten-Free Pumpkin Cupcakes (Dairy-Free)
It’s Pumpkin Season!
Pumpkin season is in full swing, and we sure have got our fair share of pumpkin recipes.
From moist pumpkin bread, to pumpkin muffins, to pumpkin cornbread and crustless pumpkin pie, it’s finally the season for all things pumpkin!
Delicious Gluten-Free Pumpkin Cupcakes for the Fall
And.. to keep on with the fall vibes, I’ve got a batch of deliciously tender pumpkin cupcakes that are filled with mini chocolate chips and then topped with a decadent chocolate frosting…YUM!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this gluten-free pumpkin cupcakes recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing the pumpkin cupcake batter and the frosting is relatively simple, and then all you need to do is pipe the frosting on top of the cupcakes before enjoying!
- Totally Gluten-Free & Dairy-Free: The best part is that these moist pumpkin cupcakes are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free pumpkin cupcakes.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
For the Pumpkin Cupcake Batter:
For the Chocolate Frosting:
Recipe Notes + Substitutions:
- Pumpkin Puree: You can make your own pumpkin puree (especially during pumpkin season), but canned pumpkin puree (NOT the same as pumpkin pie filling) will work just as well.
- Eggs: The eggs help to bind the ingredients together as well as help the batter to rise. I personally have not made this recipe without eggs, so I don’t know how it would turn out, but if you are allergic to eggs, you can try using acquafaba or an egg-replacer. (If you do make this pumpkin cupcake recipe without eggs, please let me know how it goes in the comments below, I’d love to know!)
- Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, feel free to use other types of vegetable oil instead (such as canola oil, olive oil, avocado oil, or coconut oil). You can also use melted unsalted dairy-free butter if you prefer. Alternatively, if you are not lactose-intolerant, you may also use regular butter or ghee instead.
- Almond Milk: I like using an unsweetened version of my homemade almond milk, but you may also use another unsweetened non-dairy milk (such as cashew milk, rice milk, tigernut milk, oat milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
- Sugar: I used a mix of both light brown sugar and white sugar, but you can also use cane sugar, dark brown sugar, or coconut sugar too. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Cornstarch: If you cannot take cornstarch, you can use tapioca starch (also known as tapioca flour) or arrowroot starch (also known as arrowroot flour) as well.
- Baking Powder: Baking powder is the only leavening agent in this gluten-free pumpkin cupcake recipe, and helps the batter to rise, so make sure you add it in! If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Spices: I used a combination of warm spices such as ground cinnamon and ground nutmeg. Alternatively, you may substitute the spices with 2 1/2 teaspoons of pumpkin pie spice directly.
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you’re not a fan of vanilla, feel free to leave it out.
- Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to bind the ingredients together. If your gluten-free flour blend does not already have xanthan gum, make sure to add it in. Alternatively, if you are not Celiac or gluten-intolerant, you can swap it out for same amounts of regular flour.
- Chocolate Chips: I used dairy-free mini chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular mini chocolate chips instead.
- Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. You can also use coconut oil if you prefer. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
- Cocoa Powder: Make sure to use unsweetened cocoa powder as we will be adding powdered sugar to the frosting.
- Powdered Sugar: Powdered sugar (confectioners’ sugar) is a very finely processed sugar that will dissolve into the frosting ingredients so you get a smooth and creamy frosting. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
How to Make Gluten-Free Pumpkin Cupcakes (Step by Step):
1. Preheat and Line
Preheat the oven to 350F. Line a regular cupcake pan with paper liners and set aside.
2. Combine Pumpkin Puree, Sugar and Oil
Let’s begin by making the cupcakes. In a large mixing bowl, combine the pumpkin puree, sugar, brown sugar and oil. Mix well.
3. Add Eggs, Milk, Baking Powder, Cornstarch, Spices and Vanilla
Add the eggs, almond milk, baking powder, cornstarch, cinnamon, nutmeg, salt and vanilla to the large bowl.
Combine until smooth – stopping to scrape down the sides when needed and mixing again.
4. Mix in Flour and Xanthan Gum
Mix in the gluten-free all-purpose flour and xanthan gum (if using) with the wet ingredients until you get a smooth muffin batter.
5. Fold in Chocolate Chips
Fold in the mini dairy-free chocolate chips until they are evenly distributed.
6. Transfer Batter to Pan
Scoop enough batter into each muffin liner to fill about ⅔ full.
Bake in the preheated oven for about 14-16 minutes or until the edges are slightly browned and a toothpick inserted into the center of a cupcake comes out clean. Allow the gluten-free dairy-free pumpkin cupcakes to cool completely.
7. Combine Frosting Ingredients
While the cupcakes are cooling, prepare the frosting.
In the bowl of a stand mixer, combine the softened dairy-free butter, half the powdered sugar, cocoa powder and 2 tablespoons of almond milk.
8. Mix Until Smooth and Homogeneous
Mix on low speed until combined. Add in the remaining powdered sugar.
Mix on low speed for about a minute until combined and then bump up the speed to medium for another minute. If needed, add in the other tablespoon of almond milk and mix until smooth. Scrape down the sides and mix again.
9. Transfer Frosting to Piping Bag
Transfer the frosting to a piping bag fitted with a large star tip.
10. Pipe Frosting Onto Cupcakes
Pipe a mound of frosting on top of each pumpkin cupcake.
11. Serve and Enjoy
Tuck in and enjoy these deliciously moist gluten free pumpkin cupcakes!
Dish by Dish Tips/Tricks:
- Make Mini Cupcakes: If you wish, you can make mini pumpkin cupcakes by using a mini cupcake pan (simply reduce the baking time to 10 to 12 minutes or until a toothpick inserted in the middle comes out clean).
- Make Jumbo Cupcakes: If you wish, you can make pumpkin cupcakes by using a jumbo cupcake pan (simply increase the baking time to 20 to 25 minutes or until a toothpick inserted in the middle comes out clean).
- Make a Pumpkin Loaf: Alternatively, you can bake the batter in a loaf pan for 45 to 50 minutes until a toothpick inserted in the middle comes out clean.
- Bake First, Assemble Later: If you wish, you may first bake the gluten-free pumpkin muffins and then wrap them in plastic wrap and store in the fridge. You can also prepare the frosting and store it in an airtight container in the fridge. Only frost the gluten-free cupcakes once ready to serve.
Recipe FAQs:
To store, place these gluten-free dairy-free pumpkin cupcakes in an airtight container and store in the refrigerator for up to 4 days.
Other Gluten-Free Pumpkin Recipes to Make:
Fall Recipes to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Pumpkin Cupcakes (Dairy-Free)
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These easy gluten-free pumpkin cupcakes are filled with pumpkin flavor, studded with chocolate chips, and topped with a decadent chocolate frosting. They make a tasty sweet snack or dessert for the fall, and are perfect for your holiday table! Totally dairy-free too.
Ingredients
For the Pumpkin Cupcake Batter:
- 1/2 cup pumpkin puree
- 2 eggs
- 1/2 cup sunflower oil
- 1/3 cup unsweetened almond milk
- 2/3 cup light brown sugar
- 2/3 cup white sugar
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 cup dairy-free mini chocolate chips
For the Chocolate Frosting:
- 1 cup unsalted dairy-free butter, softened
- 3/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 2–3 tablespoons almond milk
Instructions
- Preheat and Line: Preheat the oven to 350F. Line a regular cupcake pan with paper liners and set aside.
- Combine Pumpkin Puree, Sugar and Oil: Let’s begin by making the cupcakes. In the bowl of a stand mixer, combine the pumpkin puree, sugar, brown sugar and oil. Mix well.
- Add Eggs, Milk, Baking Powder, Cornstarch, Spices and Vanilla: Add in the eggs, almond milk, baking powder, cornstarch, cinnamon, nutmeg, salt and vanilla. Combine until smooth – stopping to scrape down the sides when needed and mixing again.
- Mix in Flour and Xanthan Gum: Mix in the gluten-free all-purpose flour and xanthan gum (if using) until you get a smooth muffin batter.
- Fold in Chocolate Chips: Fold in the mini chocolate chips.
- Transfer Batter to Pan: Scoop enough batter into each cupcake liner to fill about ⅔ full. Bake in the preheated oven for about 14-16 minutes or until the edges are slightly browned and a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely.
- Combine Frosting Ingredients: In the bowl of a stand mixer, combine the softened dairy-free butter, half the powdered sugar, cocoa powder and 2 tablespoons of almond milk.
- Mix Until Smooth and Homogeneous: Mix on low speed until combined. Add in the remaining powdered sugar. Mix on low speed for about a minute until combined and then bump up the speed to medium for another minute. If needed, add in the other tablespoon of almond milk and mix until smooth. Scrape down the sides and mix again.
- Transfer Frosting to Pastry Bag: Transfer the frosting to a pastry bag fitted with a large star tip.
- Pipe Frosting onto Cupcakes: Pipe a mound of frosting on top of each pumpkin cupcake.
- Serve and Enjoy: Tuck in and enjoy these delicious gluten-free pumpkin cupcakes!
Notes
Pumpkin Puree: I like using homemade pumpkin puree (especially during pumpkin season), but canned pumpkin puree (NOT the same as pumpkin pie filling) will work just as well.
Eggs: The eggs help to bind the ingredients together as well as help the batter to rise. I personally have not made this recipe without eggs, so I don’t know how it would turn out, but if you are allergic to eggs, you can try using acquafaba or an egg-replacer. (If you do make this pumpkin cupcake recipe without eggs, please let me know how it goes in the comments below, I’d love to know!)
Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, feel free to use other types of vegetable oil instead (such as canola oil, olive oil, avocado oil, or coconut oil). You can also use melted unsalted dairy-free butter if you prefer. Alternatively, if you are not lactose-intolerant, you may also use regular butter or ghee instead.
Almond Milk: I like using an unsweetened version of my homemade almond milk, but you may also use another unsweetened non-dairy milk (such as cashew milk, rice milk, tigernut milk, oat milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
Sugar: I used a mix of both light brown sugar and white sugar, but you can also use cane sugar, dark brown sugar, or coconut sugar too. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Cornstarch: If you cannot take cornstarch, you can use tapioca starch (also known as tapioca flour) or arrowroot starch (also known as arrowroot flour) as well.
Baking Powder: Baking powder is the only leavening agent in this gluten-free pumpkin cupcake recipe, and helps the batter to rise, so make sure you add it in! If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Spices: I used a combination of both ground cinnamon and ground nutmeg. Alternatively, you may substitute the spices with 2 1/2 teaspoons of pumpkin pie spice directly.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you’re not a fan of vanilla, feel free to leave it out.
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to bind the ingredients together. If your gluten-free flour blend does not already have xanthan gum, make sure to add it in. Alternatively, if you are not Celiac or gluten-intolerant, you can swap it out for same amounts of regular flour.
Chocolate Chips: I used dairy-free mini chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular mini chocolate chips instead.
Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Cocoa Powder: Make sure to use unsweetened cocoa powder as we will be adding powdered sugar to the frosting.
Powdered Sugar: Powdered sugar (confectioners’ sugar) is a very finely processed sugar that will dissolve into the frosting ingredients so you get a smooth and creamy frosting. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Storing: To store, place the gluten-free pumpkin cupcakes in an airtight container and store in the refrigerator for up to 4 days.
- Prep Time: 20 mins
- Assembly Time: 10 mins
- Cook Time: 15 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
AliceLouise says
An easy recipe to follow, with great results. Not a strong pumpkin flavor, but a good texture (I made them with Namaste flour blend). I forgot to fold in the chocolate chips, so sprinkled them on top…no frosting needed! Delicious. Thanks for all your recipes!
Felicia Lim says
YAY! So happy to hear that dear, and thanks for sharing how the cupcakes went 🙂 Glad to have you here, and hope to see you around the blog again sometime soon!
Felicia
Grace Lim says
Good day Felicia!
Making a batch of mini pumpkin cupcakes is just the right choice to bring to a children’s birthday party to be enjoy by the young ones at the party.
Thanks for posting the recipe!
With love,
Mum
Felicia Lim says
Yes! These cupcakes are perfect for children’s parties 🙂