It’s Pumpkin Season: Embrace the Flavors of Fall!

As soon as the leaves start to change and the air turns crisp, we know it’s time for one of our favorite seasons: pumpkin season! The vibrant orange gourd brings so much warmth and comfort to our kitchens, inspiring a wealth of delicious recipes. Here at Dish by Dish, we’re all about harnessing that incredible versatility of pumpkin in our baking.

From the comforting aroma of moist pumpkin bread, to the perfect morning bite of pumpkin muffins, to savory pumpkin cornbread and elegant crustless pumpkin pie, we’ve got our fair share of pumpkin recipes that capture the essence of autumn. It’s truly the season for indulging in all things pumpkin, and these cupcakes are no exception!

Delicious Gluten-Free Pumpkin Cupcakes for the Fall: A Sweet Autumn Delight

To fully embrace those cozy fall vibes, we’ve created a batch of irresistibly tender pumpkin cupcakes that are guaranteed to become a seasonal favorite. Each bite is infused with the warm, earthy notes of pumpkin, perfectly complemented by pockets of melty mini chocolate chips. And what’s a cupcake without frosting? We’ve crowned these beauties with a truly decadent, smooth, and rich chocolate frosting that creates an exquisite flavor combination. It’s a match made in heaven that you won’t want to miss – YUM!

Why This Gluten-Free & Dairy-Free Pumpkin Cupcake Recipe Works So Well:

We believe that delicious baking should be accessible to everyone, regardless of dietary restrictions. This gluten-free and dairy-free pumpkin cupcake recipe is designed to be fuss-free, delivering incredible flavor and texture with ease. Here’s why it’s a recipe you’ll love:

• Simple, Accessible Ingredients: You won’t need to hunt for obscure specialty items. The ingredients required for these gluten-free pumpkin cupcakes are readily available at your local grocery store. We’ve focused on common pantry staples, making this recipe easy to whip up anytime a craving strikes (nothing fancy or hard-to-find required!).
• Effortlessly Easy to Make: Don’t let the idea of baking from scratch intimidate you. Preparing the pumpkin cupcake batter is straightforward, involving simple mixing steps. The chocolate frosting comes together just as easily. Once baked and cooled, all that’s left is the fun part: piping that luscious frosting on top before digging in! It’s a truly rewarding baking experience with minimal stress.
• Completely Gluten-Free & Dairy-Free: This is arguably the best part! These incredibly moist pumpkin cupcakes are 100% gluten-free and dairy-free. This means that individuals with Celiac disease, gluten sensitivity, or lactose intolerance can indulge in these delightful treats without a worry. We’ve meticulously tested this recipe to ensure it delivers all the flavor and texture of traditional cupcakes, without any of the allergens. Everyone at your table can enjoy these without compromise!
• Perfect for Any Occasion: Whether it’s a casual fall snack, a school bake sale, a festive Halloween party, or an elegant Thanksgiving dessert, these pumpkin chocolate chip cupcakes fit every bill. Their vibrant flavor and appealing look make them suitable for any event.

Ingredients You’ll Need:

Crafting these delectable gluten-free pumpkin cupcakes requires a simple list of ingredients, most of which you likely already have in your pantry during the fall season. Quality ingredients are key to the best flavor and texture, so we encourage you to use fresh items where possible. Here’s a visual overview of the components for both the moist pumpkin cupcakes and their luscious chocolate frosting.

(For exact measurements and detailed instructions, please scroll down to the printable recipe card at the bottom of this post.)

For the Pumpkin Cupcake Batter:

For the Decadent Chocolate Frosting:

Recipe Notes + Helpful Substitutions:

Baking is an art, but it’s also a science! Here are some detailed notes and potential substitutions for key ingredients to ensure your gluten-free pumpkin cupcakes turn out perfectly every time. These tips are designed to help you adapt the recipe to your dietary needs or available pantry items.

• Pumpkin Puree: The star of the show! You can certainly make your own pumpkin puree from scratch, especially during peak pumpkin season for the freshest flavor. However, high-quality canned pumpkin puree works just as well and is incredibly convenient. Just be sure to grab pure pumpkin puree and NOT pumpkin pie filling, which contains added sugar and spices.
• Eggs: Eggs play a crucial role in binding the ingredients together, providing structure, and helping the cupcake batter to rise, contributing to a light and fluffy texture. While I personally haven’t tested this exact recipe without eggs, if you have an egg allergy or prefer to avoid them, you might try using acquafaba (the liquid from a can of chickpeas) or a commercial egg-replacer. (If you do experiment with making these pumpkin chocolate chip cupcakes without eggs, please share your results in the comments below – I’d love to know how it turns out!)
• Sunflower Oil: I prefer using sunflower oil for its neutral flavor and because it’s a staple in my pantry. However, feel free to substitute it with other mild-flavored vegetable oils such as canola oil, light olive oil, avocado oil, or even melted coconut oil for a subtle tropical note. For a richer flavor profile that keeps the recipe dairy-free, you can also use melted unsalted dairy-free butter. If you are not lactose-intolerant, regular unsalted butter or ghee would also work beautifully.
• Almond Milk: To keep these cupcakes dairy-free, I typically use an unsweetened version of my homemade almond milk. Any other unsweetened non-dairy milk will work perfectly, such as cashew milk, rice milk, tigernut milk, or oat milk. Choose your favorite! If dairy isn’t an issue for you, feel free to use regular milk instead.
• Sugar: We use a combination of light brown sugar and white granulated sugar for a balanced sweetness and depth of flavor. However, you can certainly experiment with other sugar types like cane sugar, dark brown sugar (which will add more molasses flavor), or coconut sugar. For those managing blood sugar, I highly recommend using a 1:1 sugar substitute such as granulated monkfruit sweetener, which has a zero glycemic index and won’t spike blood sugar levels.
• Cornstarch: This ingredient helps to create a tender crumb and a smoother texture in the cupcakes. If cornstarch is not suitable for you, fear not! You can easily substitute it with equal amounts of tapioca starch (also known as tapioca flour) or arrowroot starch (also known as arrowroot flour).
• Baking Powder: As the primary leavening agent in this gluten-free pumpkin cupcake recipe, baking powder is essential for achieving that perfect rise and airy texture. Do not omit it! For those with Celiac disease or gluten intolerance, it’s crucial to use certified gluten-free baking powder to avoid cross-contamination.
• Spices: We opted for a classic blend of warm spices including fragrant ground cinnamon and earthy ground nutmeg, which beautifully complement the pumpkin. For ultimate convenience, you can directly substitute these spices with 2 1/2 teaspoons of a pre-mixed pumpkin pie spice blend.
• Vanilla Extract: A touch of vanilla extract enhances all the other flavors, adding a lovely depth to the cupcakes. If you’re not a fan of vanilla or don’t have it on hand, you can certainly leave it out, but we highly recommend including it for the best taste.
• Gluten-Free All-Purpose Flour: The type of gluten-free flour blend you use can significantly impact the final texture of your cupcakes. I highly recommend using a good-quality gluten-free all-purpose flour blend that primarily consists of lighter flours and starches (such as rice flour, tapioca starch, corn starch, or potato starch). This type of blend ensures a light, tender, and moist final texture. Conversely, I strongly advise against using gluten-free blends that contain heavier flours, like garbanzo bean flour, as these can result in a denser, sometimes gritty, final texture that isn’t ideal for cupcakes.
• Xanthan Gum: This is a vital ingredient in gluten-free baking, acting as a binder and providing elasticity, much like gluten does in traditional flour. If your chosen gluten-free all-purpose flour blend does not already contain xanthan gum (check the ingredient list!), it’s essential to add it in separately. If you are not Celiac or gluten-intolerant, you can swap the gluten-free flour blend and xanthan gum for the same amount of regular wheat flour.
• Chocolate Chips: We love the addition of mini chocolate chips for bursts of chocolatey goodness! To keep this recipe strictly dairy-free, I used dairy-free mini chocolate chips. There are many excellent brands available now that taste just like regular chocolate. However, if lactose is not a concern for you, feel free to use regular mini chocolate chips instead.
• Butter (for frosting): For our luscious chocolate frosting, we use dairy-free butter (often labeled as vegan butter). This ensures the frosting is rich and creamy while remaining dairy-free. You can also use coconut oil if you prefer, ensuring it’s softened to a similar consistency. If you are not lactose-intolerant, regular unsalted butter is a perfectly fine alternative.
• Cocoa Powder: For the frosting, make sure to use unsweetened cocoa powder. Since we’ll be adding plenty of powdered sugar, using unsweetened cocoa helps balance the sweetness and provides a deep, rich chocolate flavor without making the frosting overly sweet.
• Powdered Sugar: Also known as confectioners’ sugar, powdered sugar is finely milled, which allows it to dissolve smoothly and completely into the frosting ingredients, creating that wonderfully smooth and creamy texture we all love. For those managing diabetes or insulin resistance, I highly recommend using powdered monkfruit sweetener. This is a 1:1 powdered sugar substitute that has a zero glycemic index and will not impact your blood sugar.

How to Make Gluten-Free Pumpkin Cupcakes (Step by Step):

Ready to bake? Follow these simple step-by-step instructions to create your own batch of moist and delicious gluten-free pumpkin cupcakes with decadent chocolate frosting. Each step is designed to be easy to follow, even for novice bakers.

1. Preheat Oven and Prepare Pan

Start by preheating your oven to 350°F (175°C). While the oven heats up, take a regular 12-cup cupcake pan and line each cavity with paper liners. Set the prepared pan aside.

2. Combine Pumpkin Puree, Sugar, and Oil

Let’s get the cupcake batter started! In a large mixing bowl (or the bowl of a stand mixer), combine the pumpkin puree, both white and brown sugars, and the sunflower oil. Mix these ingredients thoroughly until they are well combined and smooth. This forms the flavorful base for your cupcakes.

3. Incorporate Eggs, Milk, Leavening, and Spices

To the large bowl with the pumpkin mixture, add the eggs, almond milk, baking powder, cornstarch, ground cinnamon, ground nutmeg, salt, and vanilla extract. Mix everything together until the batter is smooth and uniformly combined. Remember to stop and scrape down the sides of the bowl with a spatula as needed to ensure all ingredients are fully incorporated, then mix again.

4. Mix in Flour and Xanthan Gum

Now, gently mix in the gluten-free all-purpose flour and the xanthan gum (if your flour blend doesn’t already contain it). Mix until just combined and you have a smooth, lump-free cupcake batter. Be careful not to overmix, which can lead to tough cupcakes.

5. Fold in Chocolate Chips

Finally, gently fold in the mini dairy-free chocolate chips using a spatula. Make sure they are evenly distributed throughout the pumpkin cupcake batter for delightful chocolatey surprises in every bite.

6. Transfer Batter to Pan and Bake

Scoop enough batter into each cupcake liner, filling each about two-thirds full. This ensures they have room to rise beautifully without overflowing. Bake in the preheated oven for approximately 14-16 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center of a cupcake comes out clean. Once baked, allow the gluten-free dairy-free pumpkin cupcakes to cool completely on a wire rack before frosting.

7. Combine Frosting Ingredients

While your delightful cupcakes are cooling, it’s time to prepare the star topping: the rich chocolate frosting. In the bowl of a stand mixer, combine the softened dairy-free butter, half of the powdered sugar, the unsweetened cocoa powder, and 2 tablespoons of almond milk. This initial mix will prevent the powdered sugar from flying everywhere!

8. Mix Until Smooth and Homogeneous

Begin mixing the frosting ingredients on low speed until they are just combined. Then, add in the remaining powdered sugar. Continue mixing on low speed for about a minute until everything is well incorporated, then increase the speed to medium and beat for another minute or until the frosting is light and fluffy. If the frosting seems too thick, gradually add the other tablespoon of almond milk, mixing until you achieve a smooth, creamy, and spreadable consistency. Don’t forget to scrape down the sides of the bowl to ensure all ingredients are thoroughly mixed.

9. Transfer Frosting to Piping Bag

For a beautiful presentation, transfer the prepared chocolate frosting to a piping bag. If you want those classic cupcake swirls, fit your bag with a large star tip. This will allow for easy and elegant frosting application.

10. Pipe Frosting Onto Cupcakes

Once the cupcakes are completely cool, it’s time for the final touch! Pipe a generous mound of the creamy chocolate frosting on top of each pumpkin cupcake. Get creative with your swirls or simply spread it on with a knife – either way, it will be delicious!

11. Serve and Enjoy!

Now, the moment you’ve been waiting for! It’s time to tuck in and savor these deliciously moist gluten-free pumpkin cupcakes. With their perfect balance of pumpkin spice and rich chocolate, they are sure to be a hit with everyone, whether they have dietary restrictions or not. Enjoy!

Dish by Dish Pro Tips & Tricks for Perfect Pumpkin Cupcakes:

Want to elevate your gluten-free pumpkin cupcake game even further? Here are some expert tips and tricks to customize and perfect your baking!

• Make Mini Cupcakes: For bite-sized delights, you can easily make mini pumpkin cupcakes. Simply use a mini cupcake pan and reduce the baking time to approximately 10 to 12 minutes, or until a toothpick inserted into the center comes out clean. They’re perfect for parties and portion control!
• Make Jumbo Cupcakes: If you prefer a larger, more indulgent treat, opt for a jumbo cupcake pan. Remember to increase the baking time to 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean, ensuring they are cooked through.
• Make a Pumpkin Loaf: Not in the mood for individual cupcakes? The same delicious batter can be baked in a loaf pan to create a moist pumpkin bread loaf. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. It’s a fantastic alternative for breakfast or a hearty snack.
• Bake First, Assemble Later: Planning ahead? You can bake the gluten-free pumpkin cupcakes (or muffins) in advance. Once completely cooled, wrap them tightly in plastic wrap and store them in an airtight container in the refrigerator for a few days. Similarly, prepare the chocolate frosting and store it separately in an airtight container in the fridge. Only frost the cupcakes just before you are ready to serve them to maintain freshness and presentation, making entertaining much easier!

Recipe FAQs: Frequently Asked Questions

Got questions about these delicious gluten-free pumpkin cupcakes? We’ve got answers!

Other Delicious Gluten-Free Pumpkin Recipes to Make This Fall:

Can’t get enough of pumpkin? Neither can we! Here are some more gluten-free pumpkin recipes from our kitchen that you’ll love during the autumn season and beyond:

More Delicious Fall Recipes to Enjoy:

Beyond pumpkin, autumn brings a bounty of incredible flavors. Explore more seasonal gluten-free and dairy-free recipes to warm your soul:

P.S. If you try this incredible gluten-free pumpkin cupcake recipe, we’d absolutely love to hear from you! Please leave a star rating below and/or a review in the comment section further down the page. Your feedback is invaluable and always appreciated. Be sure to explore our entire Recipe Index for all the delicious recipes on the blog. You can also follow us on Pinterest, Facebook, or Instagram to stay up-to-date with our latest creations! Don’t forget to sign up for our Email List to get fresh recipes delivered straight to your inbox each week!

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Gluten-Free Pumpkin Cupcakes (Dairy-Free)

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5 Stars







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1 Star

5 from 2 reviews

• Author: Felicia Lim
• 
  Total Time: 45 minutes
• 
  Yield: 12 cupcakes
• 
  Diet: Gluten Free

Print Recipe

Description

These easy gluten-free pumpkin cupcakes are filled with pumpkin flavor, studded with chocolate chips, and topped with a decadent chocolate frosting. They make a tasty sweet snack or dessert for the fall, and are perfect for your holiday table! Totally dairy-free too.

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Ingredients

Units

Scale

For the Pumpkin Cupcake Batter:

• 1/2 cup pumpkin puree
• 2 eggs
• 1/2 cup sunflower oil
• 1/3 cup unsweetened almond milk
• 2/3 cup light brown sugar
• 2/3 cup white sugar
• 1 tablespoon cornstarch
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 cup dairy-free mini chocolate chips

For the Chocolate Frosting:

• 1 cup unsalted dairy-free butter, softened
• 3/4 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 2–3 tablespoons almond milk

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Instructions

1. Preheat and Line: Preheat the oven to 350F.  Line a regular cupcake pan with paper liners and set aside.
2. Combine Pumpkin Puree, Sugar and Oil: Let’s begin by making the cupcakes. In the bowl of a stand mixer, combine the pumpkin puree, sugar, brown sugar and oil.  Mix well.
3. Add Eggs, Milk, Baking Powder, Cornstarch, Spices and Vanilla: Add in the eggs, almond milk, baking powder, cornstarch, cinnamon, nutmeg, salt and vanilla. Combine until smooth – stopping to scrape down the sides when needed and mixing again.
4. Mix in Flour and Xanthan Gum: Mix in the gluten-free all-purpose flour and xanthan gum (if using) until you get a smooth muffin batter.
5. Fold in Chocolate Chips: Fold in the mini chocolate chips.
6. Transfer Batter to Pan: Scoop enough batter into each cupcake liner to fill about ⅔ full.  Bake in the preheated oven for about 14-16 minutes or until the edges are slightly browned and a toothpick inserted into the center of a cupcake comes out clean.  Allow to cool completely.
7. Combine Frosting Ingredients: In the bowl of a stand mixer, combine the softened dairy-free butter, half the powdered sugar, cocoa powder and 2 tablespoons of almond milk.
8. Mix Until Smooth and Homogeneous: Mix on low speed until combined. Add in the remaining powdered sugar. Mix on low speed for about a minute until combined and then bump up the speed to medium for another minute.  If needed, add in the other tablespoon of almond milk and mix until smooth.  Scrape down the sides and mix again.
9. Transfer Frosting to Pastry Bag: Transfer the frosting to a pastry bag fitted with a large star tip.
10. Pipe Frosting onto Cupcakes: Pipe a mound of frosting on top of each pumpkin cupcake.
11. Serve and Enjoy: Tuck in and enjoy these delicious gluten-free pumpkin cupcakes!

Notes

Pumpkin Puree: I like using homemade pumpkin puree (especially during pumpkin season), but canned pumpkin puree (NOT the same as pumpkin pie filling) will work just as well.

Eggs: The eggs help to bind the ingredients together as well as help the batter to rise. I personally have not made this recipe without eggs, so I don’t know how it would turn out, but if you are allergic to eggs, you can try using acquafaba or an egg-replacer. (If you do make this pumpkin cupcake recipe without eggs, please let me know how it goes in the comments below, I’d love to know!)

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, feel free to use other types of vegetable oil instead (such as canola oil, olive oil, avocado oil, or coconut oil). You can also use melted unsalted dairy-free butter if you prefer. Alternatively, if you are not lactose-intolerant, you may also use regular butter or ghee instead.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you may also use another unsweetened non-dairy milk (such as cashew milk, rice milk, tigernut milk, oat milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Sugar: I used a mix of both light brown sugar and white sugar, but you can also use cane sugar, dark brown sugar, or coconut sugar too. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Cornstarch: If you cannot take cornstarch, you can use tapioca starch (also known as tapioca flour) or arrowroot starch (also known as arrowroot flour) as well.

Baking Powder: Baking powder is the only leavening agent in this gluten-free pumpkin cupcake recipe, and helps the batter to rise, so make sure you add it in! If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Spices: I used a combination of both ground cinnamon and ground nutmeg. Alternatively, you may substitute the spices with 2 1/2 teaspoons of pumpkin pie spice directly.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you’re not a fan of vanilla, feel free to leave it out.

Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to bind the ingredients together. If your gluten-free flour blend does not already have xanthan gum, make sure to add it in. Alternatively, if you are not Celiac or gluten-intolerant, you can swap it out for same amounts of regular flour.

Chocolate Chips: I used dairy-free mini chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular mini chocolate chips instead.

Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Cocoa Powder: Make sure to use unsweetened cocoa powder as we will be adding powdered sugar to the frosting.

Powdered Sugar: Powdered sugar (confectioners’ sugar) is a very finely processed sugar that will dissolve into the frosting ingredients so you get a smooth and creamy frosting. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Storing: To store, place the gluten-free pumpkin cupcakes in an airtight container and store in the refrigerator for up to 4 days.

• Prep Time: 20 mins
• Assembly Time: 10 mins
• Cook Time: 15 mins
• Category: Desserts
• Method: Baking
• Cuisine: American