Gluten Free Pumpkin Cupcakes: Easy + Moist + Delicious + Dairy Free

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My gluten free pumpkin cupcakes recipe began as a kitchen experiment for the season. My (VERY PICKY) family went so crazy over these sweet, light, and fluffy pumpkin spice cupcakes that are tasty without icing.  They’re just that good and they disappear fast – true story!  Yep, you’ll want to check out this super easy recipe with normal ingredients. The results are moist and delicious gluten free pumpkin cupcakes (shhh – that no one will ever know are gluten free and dairy free too)! They can be made with gluten-free or all-purpose flour.

 

Gluten-free Pumpkin Cupcakes on wood table

 

Best Gluten Free Pumpkin Cupcakes

That’s the way our easy, delicious recipes roll around here these days – without gluten or dairy, but trust me, no one will taste the difference! We try to keep it low carb with meals like a perfect pork chops recipe and Cheeseburger pie so we can enjoy treats like this and pumpkin muffins!!

This recipe is so easy because you start with a cake mix, and a couple normal ingredients, and poof, you’ve got incredibly tasty cupcakes that would even be perfect for cozy fall mornings with a cup o’ joe.

GLUTEN FREE PUMPKIN CUPCAKES INGREDIENTS

1 (15 oz) Great Value Gluten-Free Yellow Cake Mix (gluten, dairy, and soy free)
6 Tbsp. butter, soft (I use Smart Balance dairy free butter)
3 eggs (room temperature, if possible)
3/4 cup milk (I used Silk Almond Milk)
1/2 cup canned pumpkin
1 heaping Tbsp. Pumpkin Pie Spice
3 Tbsp. maple syrup

GLUTEN FREE PUMPKIN CUPCAKES INSTRUCTIONS

There’s a printable recipe card below, but here’s the basic idea –>

After following instructions on the back of this specific gluten free cake mix, add pumpkin, syrup, and pumpkin pie spice, mix and pour into cupcake tins. Bake for about 25 minutes and you are done.

Easy Peasy!

Here’s your printable recipe card for my gluten free pumpkin cupcakes:

Gluten Free Pumpkin Cupcakes: Easy + Moist + Delicious + Dairy Free
 
Ingredients
  • 1 (15 oz) Great Value Gluten-Free Yellow Cake Mix (gluten, dairy, and soy free)
  • 6 Tbsp. butter, soft (I use Smart Balance dairy free butter)
  • 3 eggs (room temperature, if possible)
  • 3/4 cup milk (I used Silk Almond Milk)
  • 1/2 cup canned pumpkin
  • 1 heaping Tbsp. Pumpkin Pie Spice
  • 3 Tbsp. maple syrup
Instructions
  1. Follow directions on the back of Gluten Free cake mix
  2. Add canned pumpkin.
  3. Add maple syrup.
  4. Add Pumpkin Pie Spice.
  5. Stir well until there aren't any lumps.
  6. Bake for about 20-25 minutes or until toothpick comes out clean.
  7. Do not overcook.
  8. *optional - frost with your favorite icing.
  9. Our cupcakes never last long enough to get icing! 😉

 

Since this recipe turned out so moist and tasty, I plan to test out more gluten free, dairy free pumpkin recipes this season – and I’ll tell you all about it when I do!  Just so you know, these gluten free pumpkin spice cupcakes are addictive – proceed with caution!

Related:

I hope you trust me on this one, these babies are amazing! You might better plan to make two batches because the first one will be gone in a jiffy!


READY TO BAKE YOUR GLUTEN FREE PUMPKIN CUPCAKES RECIPE? TELL ME WHEN YOU DO AND LIST ANY QUESTIONS YOU MAY HAVE IN THE COMMENTS


 



 

 

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Shan
Shan

Published on HuffPost and Okefenokee Living Magazine and other publications, Shan is a Family Travel Journalist and lover of all things ‘calm & cozy home.’

She shares travel reviews & insider secrets that Women REALLY want to know about southern family destinations and creating cozy homes they can’t wait to go home to.

Her hope is that overwhelmed women feel like family travel and cozy home gurus in their own right.

☕️ It’s THE REAL DEAL around here ☕️

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12 Comments

  1. September 19, 2018 / 10:50 am

    I love that you use cake mix, I always use this too when I have to provide gluten free treat for my kid’s class party. Cupcake looks delicious.

  2. September 19, 2018 / 1:08 pm

    It’s officially pumpkin season, and I couldn’t be more excited! I love that these are gluten-free too. Thanks for sharing!

  3. Lia
    September 19, 2018 / 1:42 pm

    Yummy! I can’t wait to try & make these this weekend!

  4. September 19, 2018 / 3:35 pm

    Yummy! I love how you used cake mix to keep the recipe list simple and easy to make.

  5. September 19, 2018 / 4:40 pm

    I have pureed pumpkin in the fridge so um, yeahhhh! I KNOW EXACTLY what I am going to do with it NOW!!!

    • Shan
      Author
      September 19, 2018 / 7:18 pm

      Haha! That’s awesome, GiGi. Enjoy!

      much love,
      shan

  6. September 19, 2018 / 8:21 pm

    These look so good! And easy to make too, so that’s another plus! I love pumpkin season.

  7. Bailey
    September 20, 2018 / 8:59 am

    Yum! This is such a perfect Fall recipe! I’m making a meal for a family later this week that has some gluten-free needs. This is incredibly helpful.

  8. September 20, 2018 / 9:13 am

    These look SO delicious and the recipe looks pretty straightforward too 🙂 Thanksgiving in Canada is in October so we’ll be in full pumpkin recipes soon – so I definitely want to make this one. Yum!

  9. Madison at The Weaver Fam
    September 20, 2018 / 11:10 pm

    These look super delicious! I am seriously craving anything pumpkin nowadays.

    • Shan
      Author
      September 21, 2018 / 9:09 am

      Thanks, Madison. They really are yummy – we’re obsessed!!! 😉

      much love,
      shan

  10. October 2, 2018 / 9:29 am

    Hi, very yummy recipe! I can’t wait to try it at my home. My kids will definitely like it. Thank you so much for sharing.

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