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Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting: A Perfect Fall Treat

Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting
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Delicious and moist gluten free pumpkin cupcakes topped with creamy frosting, perfect for fall.

Ingredients

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  • 1 cup gluten free all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
  4. Add the eggs, pumpkin puree, and vanilla extract to the sugar mixture and mix until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Divide the batter evenly among the cupcake liners.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cupcakes cool completely before frosting.

Notes

  • For a richer flavor, add chocolate chips to the batter.
  • Store cupcakes in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-pumpkin-cupcakes-cream-cheese-frosting/