Pumpkin spice cupcakes are an iconic fall treat. What better way to celebrate the coming of autumn than by baking up a batch of these delicious pumpkin treats? This recipe is gluten free too, so it’s perfect for those with dietary restrictions or allergies.
When it comes to making the most amazing fall dessert, you have the best recipe. This one! These cupcakes bring in everything you could ask for in a pumpkin cupcake, and they are incredible easy to make.
Some of my other favorite fall pumpkin recipes are Pumpkin Cake with Cream Cheese Frosting, Pumpkin Fudge, Cream Cheese Pumpkin Bread and Pumpkin Spice Latte Mug Cake.
YUM.
How to Store these Pumpkin Spice Cupcakes
You want to store these cupcakes in the refrigerator. It is best to make sure they are stored in an airtight container. This protects the cupcakes from being exposed to the air which can cause them to go bad sooner. It will also prevent the cupcakes from absorbing other smells in the refrigerator.
I like this cupcake holder. It fits perfectly in the refrigerator and keeps the cupcakes safe when traveling too.
How Long Do These Cupcakes Last
These cupcakes tend to last about a week in the refrigerator before beginning to go bad. It is best to enjoy them in the first 3-4 days; however, for the best quality. The cake can dry out if left in there too long, so be sure to enjoy these as soon as possible!
Can I Use All Purpose Flour instead of Gluten Free Flour
It is best if you use all purpose gluten free flour. The gluten free flour tends to make the cupcakes more moist and fluffy then traditional all purpose flour does. However, since this type of flour is a 1 to 1 ratio, you can swap the gluten free flour for all purpose flour and still get a tasty cupcake.
Can I Use Store Bought Cream Cheese Frosting
You can absolutely use store bought cream cheese frosting. Be aware, however, that many of these brands put preservatives in their frosting which help it last longer on the shelf without going bad. This can change the taste slightly with added chemicals.
If you choose to use store bought frosting, you will want to add the pumpkin pie spice to the frosting. Add the same amount of the spice and mix it in well. This will give the frosting a similar flavor.
Pumpkin Spice Cupcakes with Cream Cheese Frosting
Ingredients
Cupcake Ingredients:
- 2 eggs
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup all-purpose gluten free flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Frosting Ingredients:
- 6 oz cream cheese room temperature
- 1/4 cup butter softened to room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Add 12 cupcake liners to a cupcake pan and set aside.
- Add eggs, sugar, applesauce, and vanilla extract to the bowl of an electric mixer. Mix on medium until combined.
- In a small bowl, add flour pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine. Add dry ingredients to the mixing bowl and mix on low until combined.
- Use a cookie scoop to fill each cupcake liner halfway full with the batter. There should be enough batter for exactly 12 cupcakes.
- Bake for 18-21 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool to room temperature before frosting.
For the Cream Cheese Frosting:
- Add softened cream cheese, butter, vanilla extract and pumpkin pie spice to the bowl of a mixer. Mix until ingredients are combined.
- Add 1 cup of powdered sugar to the mixing bowl at a time, mixing until incorporated. Repeat this process until all 4 cups of powdered sugar have been added to the frosting.
- Frost cupcakes once cooled, and top with a light sprinkle of pumpkin pie spice if desired.
Leave a Comment