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.