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Pumpkin spice cupcakes with cream cheese frosting, garnished with a sprinkle of pumpkin pie spice.

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Angela Sellari
Treat yourself to fluffy gluten-free Pumpkin Spice Cupcakes, crowned with tangy Cream Cheese Frosting. This fall recipe is pure autumn bliss!
4.60 from 5 votes
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 313 kcal

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.
    ingredients in a bowl
  • 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.
    cupcake batter in muffin tin
  • Use a cookie scoop to fill each cupcake liner halfway full with the batter. There should be enough batter for exactly 12 cupcakes.
    Pumpkin spice cupcakes cooling on a wire rack.
  • 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.
    cream cheese frosting in a bowl with a mixer
  • 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.
    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.

Notes

Notes: These cupcakes are best stored in the refrigerator and consumed within 3-4 days, though they may last up to a week when stored in an airtight container.

Nutrition

Serving: 1gCalories: 313kcalCarbohydrates: 64gProtein: 3gFat: 6gSaturated Fat: 3gSodium: 238mgFiber: 2g
Keyword pumpkin spice cupcakes
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