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.

CUPCAKES INGREDIENTS

1 (15 oz) Great Value Gluten-Free Yellow Cake Mix (or the same amount of all purpose flour for non-GF cupcakes)
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

PUMPKIN CUPCAKES INSTRUCTIONS

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

Add GF cake mix and the rest of the ingredients listed above to a large bowl and mix with a standing or hand mixer until lumps are mostly gone.

Don’t overmix!

Pour Pumpkin Spice Cupcake mix into greased cupcake tins (with or without paper liners) about 3/4 full.

Bake at 350 for about 20 -25 minutes or until toothpick comes out clean.

Easy Peasy!

Recipe Card

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 at 350 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?


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Shan

Published on HuffPost, Okefenokee Living Magazine, and more, Shan is a Family Travel Journalist with a passion for helping women lose the overwhelm of planning family-friendly trips in the south. She shares travel reviews & insider secrets that Women REALLY want to know about Georgia, Florida, & the Carolinas vacations.

☕️ It’s THE REAL DEAL around here ☕️

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12 Comments

  1. Ina
    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. Cayla Embry
    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. Ayanna
    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. GiGi Eats
    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. emily
    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. Yolanda
    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. Alyssa Winters
    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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