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.
Is there anything better than autumn baking? The urge to bake hit me the other day, and I decided on these 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!
- 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
- Place the pumpkin puree, melted vegan buttery spread, and sugar in a bowl and stir well.
- Add the dry ingredients as well as the vanilla, vinegar, and water.
- Stir well until smooth.
- Spoon the batter into a muffin pan that is lined with parchment paper liners.
- Bake at 350 degrees F for about 22-25 minutes.
- Allow the cupcakes to cool, then make the frosting.
- 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.
- Pipe the frosting onto the cupcakes, or spread it on with a knife or offset spatula. Enjoy!
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.
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.
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Pumpkin Spice Cupcakes with Cinnamon Buttercream (Gluten Free, Vegan).
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
- 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.