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Gluten-Free Chocolate Marble Pumpkin Cupcakes on a plate.

Gluten-Free Marble Pumpkin Cupcakes

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24
Author GlutenFreeBaking.com

Ingredients

For the Cupcakes

  • 2 1/2 cups white rice flour (10 ounces; 283 grams)
  • 1 1/2 cups granulated sugar (10 1/2 ounces; 297 grams)
  • 1/2 cup potato starch (2 ounces; 56 grams)
  • 4 teaspoons ground pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon xanthan gum
  • 1 cup chocolate chips or 6 ounces dark chocolate, chopped (6 ounces; 170 grams)
  • 4 large eggs (7 ounces; 198 grams)
  • 3/4 cup canola or vegetable oil (5 1/4; 148 grams)
  • 1 (15-ounce) can pure pumpkin puree
  • 1/2 cup water (4 ounces; 113 grams)

For the Frosting

  • 1 stick unsalted butter, softened (4 ounces; 113 grams)
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar (8 ounces; 226 grams)
  • 1 tablespoon milk or milk replacement (1/2 ounce; 14 grams)

Instructions

  1. For the Cupcakes: Adjust oven rack to middle position and preheat oven to 350°F. Line 24 standard muffin cavities with paper liners.

  2. In large bowl or bowl of stand mixer, whisk together white rice flour, granulated sugar, potato starch, pumpkin pie spice, baking soda, salt, and xanthan gum.
  3. In microwave-safe bowl or on top of a double boiler, melt chocolate. (If using the microwave, heat on high for 30 seconds. Remove bowl and stir. Repeat until chocolate is fully melted. If using double boiler, bring water to a simmer, set bowl on top of double boiler. Stir until chocolate melts.) Set chocolate aside.
  4. Add eggs, oil, pumpkin, and water to dry ingredients. Whisk or mix on medium speed until batter forms. Spoon half of batter into a separate bowl. Add melted chocolate to half of the batter. Stir to combine. Batter will be thick.
  5. Spoon an equal amount of pumpkin and chocolate batter into each prepared muffin cavity. Batter should not fill the cavity more than halfway. Don't worry about swirling the batters. They mix during baking.
  6. Bake until a cake tester inserted into the center of each cupcake comes out clean, about 30 minutes. Remove pan(s) from oven. Allow cupcakes to cool in pan for five minutes before turning out onto a wire rack to cool completely.
  7. For the Frosting: In large bowl, cream together butter and cream cheese with an electric beater until smooth. Add powdered sugar and milk. Mix until smooth. If icing is thick, add an additional teaspoon of milk. Spread on cooled cupcakes.