These gluten-free pumpkin cupcakes are moist and decadent with a tender fluffy texture. You’d never know they’re gluten-free and dairy-free! Top them off with a silky, dreamy vegan buttercream icing for an amazing fall treat. Perfect for Halloween, Thanksgiving or anytime you just want a fun dessert. Kids love them!
These pumpkin cupcakes are a better-for-you fall treat. The almond, tapioca, and coconut flours, give them a light, fluffy crumb that has all the delicious textures and flavors of a real cupcake, while being gluten-free, dairy-free and paleo. Each bite is gently sweetened with coconut sugar and topped with a silky vegan buttercream frosting that’s creamy and lusciously colored with a 100% plant based food coloring. These cupcakes deliver pure pumpkin pleasure in every bite.
💛 Why You’ll Love These Gluten-Free Pumpkin Cupcakes
- Moist and fluffy – the perfect bakery-style texture.
- Totally decadent – you’d never guess they’re gluten, dairy-free and paleo.
- Warmly spiced – filled with cozy pumpkin pie flavors.
- Silky vegan buttercream – light, luscious, and easy to swirl.
- Wholesome ingredients – almond, tapioca, and coconut flours for balance.
- Perfect for fall – great for Halloween, Thanksgiving, or any sweet craving.
- Kid-friendly – fun to bake and share.
Ingredients
These cupcakes are made with simple, wholesome ingredients that create a moist, tender texture and rich pumpkin flavor. Here’s everything you’ll need to make them:
For The Cupcakes
- Almond Flour, Tapioca Flour and Coconut Flour: The combination of these 3 flours gives the cupcakes a moist fluffy texture that’s not dry or dense.
- Pumpkin Spice: Gives the cupcakes a warm, cozy flavor.
- Pumpkin Puree: In this recipe you’ll use a cup of canned of pumpkin. Use pumpkin puree not pumpkin pie filling. You can use the remaining pumpkin in Pumpkin Chia Pudding.
- Avocado or Coconut Oil: Oil keeps the cake nice and moist. If using coconut oil unrefined is best and be sure to melt it.
- Coconut Sugar: This is one of my favorite unrefined sweeteners. It has crystals that provide the mini air pockets that make these cupcakes so delicious.
- Pastured Eggs: You’ll need 2 eggs for a fluffy texture. Have them at room temperature.
- Vanilla: Adds flavor and sweetness.
- Baking Soda and Baking Powder: To help the cake rise!
- Apple Cider Vinegar: The vinegar reacts with the baking soda making bubbles to help the cake rise.
- Sea Salt: Balances the flavors and chemistry.
For The Vegan Buttercream Frosting
- Vegan Butter – I like the taste of Miykos best but Earth Balance is okay. If you’re not vegan you can use Grass Fed Butter. Even if you make the frosting with butter it’s still a healthier cup cake.
- Organic Powdered Sugar – powdered paleo sugar can be used but it will make the frosting darker. Allulose or monkfruit can be substituted for sugar free.
- Nut Milk – just a little to get the right consistency.
- Vanilla – for flavor.
- Plant Based Food Coloring – optional to get a beautiful orange color.
How To Make Gluten Free Pumpkin Cupcakes
These are the basic steps, full directions in the recipe card below.
Making the Cupcakes
It’s an easy recipe. You’ll need 2 bowls and a whisk, no mixer required.
- Preheat your oven to 350 degrees Fahrenheit.
- Prepare your pan. Line a mini muffin pan with 24 cupcake liners or 12 full size cupcake liners and set aside. There will be a little batter left over, sorry. If you have a second mini muffin pan you can fill 2-3 more mini cupcakes. If you have a full size muffin pan you can fill one or two full size cupcakes. You can also use a few foil cupcake liners without a cupcake pan by placing them on a baking sheet.
- Mix the dry ingredients. Add everything into a large mixing bowl and give it a good whisk.
- Mix the wet ingredients in a separate bowl. Then pour the wet mixture into the dry and mix together until evenly incorporated. Don’t overmix.
- Prepare the cupcakes. Fill the muffin cups to the top. I use a scoop to divide the cupcake batter, it’s easier than a spoon but if you don’t have one a tablespoon is fine.
- Bake for 25-28 minutes. It’s done when a toothpick comes out clean.
- Let the cupcakes cool. This is key if you’re piping or spreading the frosting on top. While they’re cooling prepare the frosting.
How To Make the Buttercream Frosting
To make the frosting you’ll need a hand mixer or standing mixer.
- Beat the butter and vanilla together for about 1-3 minutes with a handheld or stand mixer, until the mixture is fluffy.
- SIFT the powdered sugar. Gradually add the powdered sugar, a cup at a time, mixing on low then increasing to medium speed.
- Add milk. Start with 2 tablespoons as you add the sugar Slowly add a little more milk if needed to get desired consistency. Beat on medium speed for about 2-3 minutes until well combined, fluffy and creamy. To prevent air bubbles, don’t beat on high speed and don’t use the whisk attachment on a standing mixer.
- Add natural food coloring (if using) a little at a time until you get your desired shade.
How to pipe frosting onto cupcakes easily.
To start, fit your piping bag with a tip. Get out a large glass jar and place the bag in the glass and fold the edges around the top. Fill with frosting. This is the easiest way to fill a piping bag with frosting!
Squeeze a little dab of frosting in the very center of your cupcake.
Start on the edge and swirl frosting in a circular motion around your cupcake ending in the middle. You will get tall swirls that don’t sink or become uneven.
Piping can be scary at first but it’s quite simple once you do it the first time. But if you don’t want to pipe, you can spread the frosting on top with a knife, they’ll be just as delicious.
If you don’t have the food coloring, they look fabulous with white icing too!
Can You Make the Cupcakes Ahead of Time?
Gluten Free Pumpkin Cupcakes are great for a fall party or for Thanksgiving. They can be made up to 3 days ahead of time. Let them cool completely, then store unfrosted in an airtight container in the refrigerator.
You can also make the frosting ahead of time and store in a separate container in the refrigerator. Just re-whip the frosting before placing in a piping bag.
I prefer to store the cupcakes unfrosted and frost right before serving for the most fresh texture. They’re tender and moist, nobody will guess they’re gluten free.
Storing The Cupcakes
Storing: Cupcakes are best eaten the day they are frosted but they can be frosted and stored for one day at room temperature . After that put them in a container in the refrigerator for up to 3 days. To serve take the cupcakes out about 30-45 minutes before serving to let the frosting soften to a more desirable texture. .
Freezing: Unfrosted cupcakes freeze better than frosted cupcakes. Cover each completely cooled unfrosted cupcake in two layers of plastic wrap, then place cupcakes in a large freezer bag or container. Properly stored, unfrosted cupcakes can be kept in the freezer for two to three months. The frosting can be frozen for up to 3 months in a freezer bag or container.
These gluten-free pumpkin cupcakes are simple to make, full of cozy spice, and topped with luscious vegan buttercream. They’re tender and moist, made with better-for-you ingredients. Nobody will guess they’re gluten-free and dairy free. Whether you’re baking for a holiday, a party, or just a sweet afternoon treat, this dessert will bring extra joy to your season.
More Wonderful Pumpkin Desserts
- Healthy Pumpkin Brownies have a decadent, rich, fudgy taste but are made with nutritious ingredients.
- Pumpkin Bundt Cake Pumpkin An incredibly moist and deliciously elegant cake, great for Thanksgiving.
- Vegan Mini Pumpkin Cheesecakes have a buttery pecan crumb crust filled with a rich and creamy cashew pumpkin filling.
- Chocolate Pumpkin Tart An easy to make dessert combining the rich taste of chocolate with creamy pumpkin and spices.
★ Please leave a STAR ⭐️ rating! ★
The STARS ⭐️⭐️⭐️⭐️⭐️ help other readers connect with this community. I’d also love to hear from you in the comments below. And if you’re hungry for more delicious healthy food inspiration and tips to eat well and enjoy your wonderful life sign up for my free newsletter.
Enter your email to receive this recipe, along with weekly recipes and inspiration.
Gluten Free Pumpkin Cupcakes with Vegan Buttercream Frosting
Print Recipe
Pin RecipeThese gluten-free pumpkin cupcakes are tender, moist, and topped with creamy vegan buttercream. Easy to make with better-for-you ingredients.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 26 mini muffins
- Category: Dessert, Snack
- Method: Bake
- Cuisine: Paleo, Gluten Free, Dairy Free
Ingredients
- 1 1/2 cups almond flour, 168 grams
- 1/2 cup tapioca flour, 60 grams
- 2 Tablespoons coconut flour,15 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 cup pumpkin puree, 245 grams
- 1/4 cup avocado oil or refined coconut oil (melted)
- ½ Tablespoon apple cider vinegar
- 1 cup coconut sugar, 170 grams
- 2 large eggs, room temp
Vegan Buttercream Frosting
- 1/2 cup (8 Tablespoons) vegan butter or grass fed dairy butter, SOFTENED to room temperature
- 1 teaspoon vanilla extract
- 3 cups organic powdered sugar, or powdered coconut sugar*, or low carb powdered sweeteners like allulose, monk fruit or Swerve, SIFTED
- 1/4 cup dairy-free milk, more if needed
- 100% plant based food coloring (optional)
Instructions
- Preheat oven to 350°F. Line a mini muffin pan with 24 cupcake liners or 12 full size cupcake liners and set aside.*
- In a large mixing bowl, whisk together the almond, tapioca and coconut flours, baking powder, baking soda, pumpkin spice, and salt. Set aside.
- In a separate bowl, whisk together the pumpkin puree, oil, coconut sugar, eggs, and vanilla until fully combined.
- Add the wet ingredients to the dry ingredients and mix until just combined, then spoon the cupcake batter into the prepared muffin tin.
- Bake at 350° F for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Remove from the oven and let cool for a few minutes in the pan, then remove the cupcakes to cool on a wire rack.
Vegan Buttercream Frosting
- Beat the butter and vanilla together for about 2-3 minutes with a handheld or stand mixer, until the mixture is fluffy.
- SIFT the powdered sugar. Gradually add the powdered sugar, a cup at a time, mixing on low, then increasing to medium speed.
- Scrape the sides and bottom of the bowl as needed. Add 2 tablespoons of milk as you add the powdered sugar. Slowly add a little more milk if needed to get desired consistency. Beat on medium speed for about 3-4 minutes until well combined, fluffy and creamy. To prevent air bubbles, don’t beat on high speed and don’t use the whisk attachment on a standing mixer.
- Add natural food coloring (if using) a little at a time until you get your desired shade.
- If the frosting seems runny, add additional powdered sugar until the desired consistency is reached
Piping frosting onto cupcakes
- Fill your piping bag by putting it into a jar and folding the edges around the top (see notes and photos above.)
- Squeeze a dab of frosting in the very center of your cupcake.
- Start on the edge and swirl frosting in a circular motion on your cupcake. You will get tall swirls that don’t sink or become uneven.
Equipment
Notes
There will be a little batter left over, sorry. If you have a second mini muffin pan you can fill 2-3 more mini cupcakes. If you have a full size muffin pan you can fill one or two full size cupcakes.
You can also use a few foil cupcake liners without a cupcake pan by placing them on a baking sheet.
Click on this post to find out how to make paleo powdered sugar.
Nutrition information is with the vegan buttercream frosting.
The post Gluten Free Pumpkin Cupcakes with Vegan Buttercream Frosting appeared first on Eat Well Enjoy Life – Pure Food, Radiant Energy (gluten free).