• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Gluten-Free Baking logo

  • Recipes
  • About
    • Contact
    • My Cookbooks
    • Work with Me
    • Disclosure
    • Privacy Policy
    • Terms and Conditions
  • Nav Social Menu

    • Facebook
    • Instagram

Gluten-Free Pumpkin Spice Muffins

Oct 31, 2015 · 2 Comments

Gluten-Free Spicy Pumpkin Cupcakes with Cream Cheese Icing

Okay, I know what you’re thinking: No one needs another pumpkin spice anything recipe. I would have agreed with you! And then…last week I asked a friend what type of birthday cake she wanted for her birthday. She said pumpkin spice. I thought she was kidding. She wasn’t. So I headed into the kitchen to make a batch of pumpkin spice cupcakes with cream cheese icing.

Although I have a recipe for pumpkin bread that I love, I can’t resist futzing with old recipes. Since my friend doesn’t have a big sweet tooth, I reduced the amount of sugar and added a splash more orange juice. Then I boosted the ginger. It added a nice hot kick without turning it into a gingerbread.

As requested, I finished the cupcakes with a basic cream cheese icing. If you don’t eat dairy, replace the cream cheese with a dairy-free cream cheese, like Daiya. The cupcake recipe itself is dairy-free, so you don’t need to adjust it at all.

The cupcakes were a hit, and lots of people asked for the recipe. My lesson? Apparently there aren’t enough pumpkin recipes in the world.

Gluten-Free Spicy Pumpkin Cupcakes with Cream Cheese Icing
Print

Gluten-Free Spicy Pumpkin Muffins

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24
Author GlutenFreeBaking.com

Ingredients

For the Cupcakes

  • 2 1/2 cups white rice flour (10 ounces; 283 grams)
  • 1 3/4 cups granulated sugar (12 1/4 ounces; 347 grams)
  • 1/2 cup cornstarch (2 ounces; 56 grams)
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons table salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon xanthan gum
  • 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
  • 3/4 cup vegetable oil (5 1/4 ounces; 148 grams)
  • 4 large eggs (about 7 ounces; 200 grams, out of shell)
  • 1/2 cup orange juice (4 ounces; 113 grams)

For the Frosting

  • 8 ounces cream cheese, softened
  • 1/2 stick unsalted butter, softened (4 tablespoons; 2 ounces; 56 grams)
  • 2 cups powdered sugar (8 ounces; 226 grams)
  • 1 teaspoon vanilla extract

Instructions

  1. For the Cupcakes: Adjust oven rack to middle position. Preheat oven to 350°F. Line 2 muffin pans (24 cupcakes total) with paper liners.
  2. Whisk together white rice flour, granulated sugar, cornstarch, pumpkin pie spice, baking soda, salt, ginger, and xanthan gum in a large bowl. In a small bowl, whisk together pumpkin puree, vegetable oil, eggs, and orange juice. Add pumpkin mixture to the dry ingredients and whisk until smooth.
  3. Fill prepared muffin cups about 2/3 full. Bake until cupcakes are golden brown and spring back to the touch, about 25 minutes. Remove from oven and place on a wire rack to cool. Repeat with any remaining batter.
  4. For the Cream Cheese Icing: Using a stand mixer fitted with the paddle or handheld electric beaters, beat together cream cheese and butter until softened and creamy. Add powdered sugar and vanilla. Whip until light and smooth. Spread on cooled cupcakes (if you ice warm cupcakes, the icing will melt.) Store cupcakes, covered, on the counter for up to three days.

 

Cupcakes, March Muffin Mayhem, Pumpkin Love, Quick Breads

Want More?

Receive updates straight to you inbox

Reader Interactions

Comments

  1. Sue says

    August 30, 2017 at 7:47 pm

    Can anyone answer my question I’ve just recently started baking with gluten free flours and I’m finding that using the amount of spice that the recipe calls for doesn’t seem to live up to it. Has any else had this problem?

    Reply
    • Elizabeth says

      August 31, 2017 at 12:54 pm

      Hi Sue!

      Some flours bring more flavor than traditional wheat flour. This is why you might notice the need for more spices. Hope that helps!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Sign up for Updates

Receive updates straight to your inbox!

Hi There!

I'm Elizabeth. Welcome to GlutenFreeBaking.com --- a judgement-free baking space. Here you'll find easy recipes, product reviews, and other good stuff that makes gluten-free living easy and a lot more fun! [Read More]
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Foods You Miss the Most

Fluffy Gluten Free Pancakes | GlutenFreeBaking.com

The Best Gluten-Free Pancakes

Gluten-Free Chocolate Chip Cookies are easy to make! Loaded with chocolate chips, this recipe makes chocolate lovers very happy!

Gluten-Free Chocolate Chip Cookies

Loaf of Baked Gluten-Free Sandwich Bread on Red Cutting Board.

How to Make the Best Gluten-Free Sandwich Bread: An Easy Recipe for Everyone!

view more

Footer

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • About
  • Contact
  • Terms and Conditions
  • Privacy Policy

Gluten-Free Baking © 2019 Design by Bellano Web Studio