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Home » Desserts » Pumpkin Spice Cupcakes with Cinnamon Buttercream (Gluten Free, Vegan).

Pumpkin Spice Cupcakes with Cinnamon Buttercream (Gluten Free, Vegan).

Sep 24, 2023 by Kelly Roenicke · 25 Comments

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The perfect fall dessert - these pumpkin spice cupcakes are topped with a decadent cinnamon buttercream. So delicious!

If you’re looking for a delicious autumn treat, try these pumpkin spice cupcakes with cinnamon buttercream frosting! These are so delicious with a cup of tea on a cool fall day.

gluten free vegan pumpkin spice cupcakes with buttercream frosting

Is there anything better than autumn baking? The urge to bake hit me the other day, and I decided on these cupcakes.

I love all of the delicious desserts that we get to enjoy in the fall. Apple crisp, pumpkin donuts, oatmeal cookies, and of course, these pumpkin spice cupcakes.

These cupcakes are really easy to make, and they work well with gluten free flour and regular flour. The texture of these treats is just right – not gummy or dry.

A little bit of cinnamon and ground ginger makes the frosting on top of these cupcakes extra special. These are the perfect dessert to make for a fall party or bake sale!

Jump to:
  • Ingredient Notes
  • Step by Step Instructions
  • Tips for Success
  • Storage
  • More Pumpkin Recipes
  • Recipe
pumpkin cupcakes with dairy free buttercream frosting on a tray

Ingredient Notes

  • Gluten Free Flour Blend – I used Namaste Perfect Flour Blend for these cupcakes, and it worked very well.
  • Certified Gluten Free Oat Flour – The addition of oat flour lightens up the texture of these cupcakes. You can make your own oat flour with certified gluten free oats if you like.
  • Pumpkin Puree – I used Libby’s 100% pure pumpkin. You need to make sure that you use pure pumpkin, not pumpkin pie filling, which has a lot of other ingredients aside from pumpkin.
  • Vegan Buttery Spread – I like Earth Balance Soy Free Vegan Buttery Spread, but you could also use the baking sticks. Another option is to use organic canola oil or another neutral tasting oil.

Step by Step Instructions

  1. Place the pumpkin puree, melted vegan buttery spread, and sugar in a bowl and stir well.
pumpkin puree and sugar
  1. Add the dry ingredients as well as the vanilla, vinegar, and water.
adding dry ingredients to cupcake batter
  1. Stir well until smooth.
pumpkin cupcake batter
  1. Spoon the batter into a muffin pan that is lined with parchment paper liners.
gluten free pumpkin spice cupcakes before baking
  1. Bake at 350 degrees F for about 22-25 minutes.
gluten free pumpkin spice cupcakes after baking
  1. Allow the cupcakes to cool, then make the frosting.
cinnamon buttercream frosting
  1. If you’d like to pipe the frosting onto the cupcakes, spoon it into a piping bag that has been fitted with a 1M tip.
frosting in piping bag
  1. Pipe the frosting onto the cupcakes, or spread it on with a knife or offset spatula. Enjoy!
frosted pumpkin spice cupcakes

Tips for Success

  • I recommend using parchment paper cupcake liners for gluten free baking. They’re awesome – they never stick to the cupcakes like other liners do, and they don’t get all transparent looking on the cupcake.
  • Allow the cupcakes to cool completely before frosting them.
  • A 1M piping tip is a great way to make your cupcakes look fancy even if you don’t have a lot of experience with cake decorating. You can find this tip in most craft stores.

Storage

Store leftover cupcakes in an airtight container for up to 3 days. If you’d like to keep them for longer, store them in the refrigerator.

allergy friendly pumpkin spice cupcakes

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More Pumpkin Recipes

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    Pumpkin Streusel Coffee Cake (Gluten Free, Vegan).
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  • vegan pumpkin cheesecake
    No Bake Vegan Pumpkin Cheesecake.

Disclosure: This post contains affiliate links.

Recipe

gluten free vegan pumpkin spice cupcakes

Pumpkin Spice Cupcakes with Cinnamon Buttercream (Gluten Free, Vegan).

Kelly Roenicke
Try these pumpkin spice cupcakes with cinnamon buttercream frosting – the texture is perfect, and the icing takes these over the top!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 23 minutes mins
Total Time 38 minutes mins
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 12 cupcakes
Calories 282 kcal

Ingredients
 
 

For the cupcakes:

  • 1 cup gluten free flour blend All purpose flour is fine if you aren't gluten free
  • ½ cup certified gluten free oat flour
  • ¾ cups organic cane sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon nutmeg
  • pinch cloves
  • ¾ cup pumpkin puree
  • ⅓ cup melted vegan buttery spread or organic canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ⅔ cup water

For the frosting:

  • 3 Tablespoons vegan buttery spread
  • 3 cups powdered sugar
  • 2-3 Tablespoons water
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
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Instructions
 

  • Preheat the oven to 350 degrees F. Line a cupcake tin with parchment paper liners.
  • In a large bowl, combine the pumpkin puree, melted vegan buttery spread, and sugar.
  • Add the gluten free flour blend, oat flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, vanilla, vinegar, and water. Stir well until smooth and combined.
  • Spoon the batter into the cupcake liners, filling them about ⅔ full.
  • Bake at 350 degrees F for about 22-25 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
  • Once the cupcakes are cool, make the frosting.
  • Beat the buttery spread until fluffy, then add one cup of powdered sugar. and drizzle in a little water. Mix on medium speed, alternating between adding more sugar and water until the frosting is thick and creamy. Add the spices and mix again.
  • Spread or pipe frosting onto cooled cupcakes. I used a Wilton 1M icing tip to pipe the frosting on.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
If you want to keep them for longer, I recommend storing them in the refrigerator.

Nutrition

Calories: 282kcalCarbohydrates: 54gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 255mgPotassium: 56mgFiber: 2gSugar: 43gVitamin A: 2757IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Keyword fall dessert recipes
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

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Filed Under: Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
  • Pumpkin Spice Cupcakes with Cinnamon Buttercream (Gluten Free, Vegan). - September 24, 2023
  • Slow Cooker Garlic Chicken Thighs. - September 22, 2023
  • Dairy Free Cheesy Vegetable Soup. - September 18, 2023

Reader Interactions

Comments

  1. Claire Winson

    September 14, 2019 at 2:44 pm

    5 stars
    These are my absolute staple fall recipe! Love, love, love!

    Reply
  2. Lori Carcova

    September 11, 2017 at 7:30 pm

    Do you think this recipe would be enough to make in a tube pan instead of cupcakes?

    Reply
    • Kelly Roenicke

      September 20, 2017 at 4:33 pm

      I’m not sure about that if you try it, let me know!

      Reply
  3. Renee Anderson

    August 20, 2017 at 7:32 pm

    How many cupcakes does this recipe tend to make?

    Reply
    • Kelly Roenicke

      August 26, 2017 at 10:01 am

      It makes 12 cupcakes.

      Reply
  4. yumi toei

    February 15, 2017 at 12:48 pm

    Hi! I love your recipe :D
    Do you think I can use applesauce instead of pumpkin?
    Thanx a lot for your beautiful work

    Reply
    • Kelly Roenicke

      February 17, 2017 at 9:56 pm

      I haven’t tried that so I’m not sure! If you try it, let me know!

      Reply
  5. marion kelley

    October 08, 2015 at 10:15 am

    Hello I made the cupcakes and we love them

    Reply
    • Kelly

      October 09, 2015 at 7:41 pm

      Great! THank you so much for letting me know! :)

      Reply
  6. Roxanne Laneuville

    September 30, 2015 at 5:30 pm

    HI
    do they freeze well ?

    Reply
    • Kelly

      September 30, 2015 at 11:12 pm

      I have not tried freezing these…they don’t last very long around here! ;) If you do freeze them, I would not freeze the frosting, just the cupcakes.

      Reply
  7. Jessica Levinson (@jlevinsonrd)

    September 29, 2015 at 7:57 pm

    These look amazing and given my success with my last baking recipe from you, i have a feeling we’ll be loving these too!

    Reply
    • Kelly

      September 29, 2015 at 8:28 pm

      Thanks Jessica! If you try these, please let me know! :)

      Reply
  8. ankey15

    September 29, 2015 at 4:06 pm

    My dad’s birthday is coming up and I’m thinking these will be perfect for celebrating. That frosting looks incredible.

    Reply
    • Kelly

      September 29, 2015 at 8:28 pm

      Thank you! Let me know if you try them!

      Reply
  9. athleticavocado

    September 28, 2015 at 7:32 am

    mmm these look amazing, espeically with that cinnamon frosting! yum :)

    Reply
    • Kelly

      September 29, 2015 at 8:30 pm

      Thank you!

      Reply
  10. Gayle @ Pumpkin 'N Spice

    September 25, 2015 at 7:35 am

    These cupcakes look gorgeous, Kelly! That cinnamon buttercream is just calling my name. What a perfect sweet treat!

    Reply
  11. Kristine | Kristine's Kitchen

    September 25, 2015 at 12:58 am

    I have so many pumpkin recipes to share this year too, and can’t decide which to share first either! None of them are cupcakes, though, so I can’t go with that. ;) These cupcakes look delicious, and so pretty, too!

    Reply
    • Kelly

      September 29, 2015 at 8:39 pm

      Thanks, Kristine! I know, I really have been all about pumpkin so far! I hope I don’t burn out on it. :)

      Reply
  12. Natalie @ Tastes Lovely

    September 24, 2015 at 12:30 pm

    So happy that fall is HERE! This cupcakes are the perfect way to kick off my favorite season : )

    Reply
  13. Strength and Sunshine

    September 24, 2015 at 11:21 am

    Haha, yes! I have a backlog of pumpkin recipe too! It is a struggle which on to share first since everything pumpkin is GOOD!

    Reply
  14. whiskandshout

    September 24, 2015 at 9:49 am

    These cupcakes look so delicious! Loving that frosting :)

    Reply

Trackbacks

  1. 36 Nutritioulicious Fall Recipes to Feast On - NutritiouliciousNutritioulicious says:
    October 8, 2016 at 1:18 am

    […] Pumpkin Spice Cupcakes with Cinnamon Buttercream @ The Pretty Bee […]

    Reply
  2. 25 Dairy-Free Gluten-Free Pumpkin Desserts - My DairyFree GlutenFree Life says:
    November 12, 2015 at 12:55 am

    […] Pumpkin Whoopie Pies from Meaningful Eats 14. Mocha Pumpkin Scones from Nutrition City 15. Pumpkin Spice Cupcakes with Cinnamon Buttercream from The Pretty Bee 16. Paleo Pumpkin Cake Bars from Food Faith Fitness 17. Healthy Pumpkin Pie […]

    Reply

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The perfect fall dessert - these pumpkin spice cupcakes are topped with a decadent cinnamon buttercream. So delicious!
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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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