Ingredients:

  • 2 cups (260g) gluten-free all-purpose flour blend
  • 1 cup (200g) brown sugar, packed
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 2 tsp (5g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1 cup (245g) 100% pure canned pumpkin puree
  • 1/2 cup (120ml) neutral oil
  • 2 large (110g) eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C) and line a standard 12-slot muffin tin with paper cupcake liners.
  2. In a large bowl, whisk together the pumpkin puree, neutral oil, eggs, and vanilla extract until the mixture is smooth and uniform in color.
  3. Sift the gluten-free flour, brown sugar, baking soda, baking powder, pumpkin pie spice, and salt directly into the wet ingredients.
  4. Fold the ingredients gently with a spatula until no streaks of flour remain. Let the batter rest for 5 minutes to allow the gluten-free flour to hydrate.
  5. Spoon the batter into the cupcake liners, filling each about 3/4 full.
  6. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cupcakes in the tin for 10 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the frosting by beating the softened cream cheese and butter until smooth, then mixing in the powdered sugar, vanilla extract, and heavy cream until fluffy.