Gluten Free Pumpkin Cupcakes

A single gluten free pumpkin cupcake with chocolate frosting on a fall plate.

5 from 1 review

This small batch recipe for pumpkin cupcakes is gluten free and bursting with fall flavors! The cupcakes are moist, delicately sweet, and made with an almond flour blend, pumpkin pie spice, and pure pumpkin puree. Frost the cupcakes with whipped chocolate ganache frosting for a deliciously festive fall cupcake.

Prep Time15

Cook Time27

Total Time42

Course: Dessert

Cuisine: American

Diet: GF

Servings: Cupcakes

Calories: 492kcal

Author: Erin Cernich

Equipment

Ingredients

Whipped Chocolate Ganache Frosting

4 ounces semi-sweet chocolate baking bar
6 ounces heavy whipping cream
1 to 2 ounces cream cheese, room temperature optional
¼ cup powdered sugar optional
⅛ teaspoon salt

Gluten Free Pumpkin Cupcakes

5 tablespoons blanched almond flour
2 ½ tablespoons arrowroot flour
1 ½ tablespoons coconut flour
1 tablespoon sweet white rice flour
¼ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon salt
1 teaspoon pumpkin pie spice
2 tablespoons cold pressed refined coconut oil, melted
¼ cup organic cane sugar or any granulated sugar
2 tablespoon pure maple syrup
1 large egg room temperature
2 tablespoons milk, any kind room temperature
¼ teaspoon apple cider vinegar or white distilled vinegar
¾ teaspoon vanilla extract
¼ cup pure canned pumpkin

Instructions

Whipped Chocolate Ganach Frosting

Make the whipped chocolate ganache frosting ahead of time so it has time to chill. Visit the link to the frosting recipe for more frosting tips and FAQ's!
Chop the chocolate bar into small pieces. Place in a medium mixing bowl.
4 ounces semi-sweet chocolate baking bar
Either in the microwave or on the stove-top, heat the heavy cream to just before boiling. Pour the heated cream over the chocolate and let it sit for about 3 to 5 minutes. This allows the warm cream to start to melt the chocolate.
6 ounces heavy whipping cream
Slowly whisk the ganache until all the chocolate has melted, the cream incorporated, and the ganache is smooth.
Place the ganache in the refrigerator for about 1 hour to allow it to cool and firm up. Note – If you try to whip the ganache right away or before it has time to cool, it probably won't whip up fluffy.
Cream Cheese Note – If using the cream cheese, cut it into cubes and make certain it is at room temperature. The cream cheese helps to make the frosting slightly thicker and more stable. For a thicker frosting, use 2 ounces. For a lighter frosting, use 1 ounce.
Powdered Sugar Note – The powdered sugar makes the frosting even more stable and creamy. If using, start with the mixer on low to avoid a powdered sugar cloud, and turn the speed up as it is incorporated.
Using a hand held mixer with whisk attachments, begin to whip the ganache. Add the cream cheese chunks one at a time and mix until incorporated before adding the next chunk. After mixing in the cream cheese add the salt and powdered sugar and whip until the frosting is light and fluffy.
1/4 cup powdered sugar, 1/8 teaspoon salt, 1 to 2 ounces cream cheese, room temperature
Mixer Note – You can also whip the ganache in a stand mixer with the whisk attachment. For the smaller batch, a 3-quart mixing bowl will work on your KitchenAid and standard attachments.
The frosting is ready to use, or it can be transferred to a bowl, covered and refrigerated for 3 to 5 days. If refrigerating, it will set up firm as it chills. When ready to use, bring it to room temperature and whip again to make it light and fluffy.

Gluten Free Pumpkin Cupcakes

Preheat the oven to 325F degrees and adjust the oven rack to the middle position. Place 5 cupcake liners in the cupcake pan.
In a small mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, sweet rice flour, baking powder and soda, salt, and pumpkin pie spice.
5 tablespoons blanched almond flour, 2 ½ tablespoons arrowroot flour, 1 ½ tablespoons coconut flour, 1 tablespoon sweet white rice flour, ¼ teaspoon baking powder, ⅛ teaspoon baking soda, ⅛ teaspoon salt, 1 teaspoon pumpkin pie spice
In a medium mixing bowl, add the oil, sugar, and maple syrup. Stir to combine. Add the egg, milk, vinegar, vanilla, and pumpkin. Stir until completely combined and smooth.
2 tablespoons cold pressed refined coconut oil, melted, ¼ cup organic cane sugar, 2 tablespoon pure maple syrup, 1 large egg, 2 tablespoons milk, any kind, ¼ teaspoon apple cider vinegar, ¾ teaspoon vanilla extract, ¼ cup pure canned pumpkin
Sprinkle the dry ingredients over the wet and stir the batter until no dry streaks remain. Equally portion the batter into the cupcake liners and let the batter rest for at least 5 minutes. This allows the batter to hydrate. Tip - Use a cookie scoop to portion the batter into equal amounts, and less mess!
Bake the cupcakes for 25 to 27 minutes, or until they are springy to the touch and a toothpick inserted in the middle comes out clean. Cool the cupcakes in the pan set on a wire cooling rack for 10 minutes, then transfer the cupcakes to rack to cool completely.
Allow the cupcakes to cool completely before frosting. Frost with the Whipped Chocolate Ganache Frosting (pictured), or any small batch frosting of choice. Enjoy!

Notes

Serving Size - I have tested this recipe many times and 5 cupcakes yields the most optimal results. You don't want to overfill the cupcake liners, and trying to get all of the batter into 4 cupcakes will result in cupcakes that are not baked properly.
Pumpkin - Be sure to use canned pumpkin and not pumpkin pie filling.
Leftover Pumpkin - You will have leftover pumpkin, regardless of the size can you use. Check out my other small batch pumpkin recipes to make another batch of pumpkin treats!
Substitutions - I have only tested this recipe with the ingredients listed.
Cake - This recipe can also work to make a single layer 6-inch cake. Keep an eye on the bake time, as the cake may take a few minutes longer to bake.
Vinegar, Baking Powder, and Baking Soda - I use all 3 ingredients to get the desired lift and texture of a cupcake. Gluten free bakes tend to need a little more help to rise.
Rest the Batter - I recommend a few minute rest time before baking to allow the batter to hydrate. I find this especially helpful when baking with sweet rice flour.

Nutrition