Introduction

These gluten-free pumpkin cupcakes with buttercream frosting bring the warm flavors of fall into a delightful, moist treat. Perfect for those avoiding gluten but craving a seasonal baked good, they’re easy to make and beautifully topped with cute fondant pumpkins.

A pumpkin cupcake with a dark brown base and a light brown sponge layer topped with a thick swirl of smooth, white cream frosting. On top of the frosting, there is a small shiny orange pumpkin decoration with a dark brown stem and a small green leaf, sitting upright. Around the main cupcake, there are similar cupcakes with the same layers and decorations, all placed on a white marbled texture. Some small pumpkin decorations and cinnamon sticks in a glass can be seen near the cupcakes, adding to the cozy autumn feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cup gluten free flour with xanthan gum (I use King Arthur’s Measure 4 Measure)
¼ cup butter (or substitute vegan butter)

¼ cup oil (avocado or neutral oil of choice)
½ cup almond milk (or substitute regular milk if not dairy-free)

2 large eggs
½ cup brown sugar (see notes for low sugar option)

¼ cup white sugar (see notes for low sugar option)
2 ½ tsp pumpkin spice
1 tsp cinnamon

1 tsp baking soda
1.5 tsp baking powder
1 cup pumpkin puree (not pumpkin pie filling)

2 tsp vanilla extract
1 cup salted butter (2 sticks) or substitute vegan butter
4 ½ cups powdered sugar (see notes for low sugar option)

2 tsp vanilla extract
2-4 tbsp milk of choice (almond, heavy cream, etc.)
Orange fondant (store-bought or homemade)

Green fondant
Cornstarch (for dusting your work surface)
A toothpick or sculpting tool

Hu Kitchen Chocolate Gems (for the stem)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Step 2: In a large bowl, whisk together the melted butter, brown sugar, and white sugar until well combined and smooth.

Step 3: Add the avocado oil, eggs one at a time, and vanilla extract to the butter-sugar mixture. Mix until fully incorporated. Stir in the pumpkin puree until smooth.
Step 4: In a separate bowl, whisk together the gluten-free flour, pumpkin spice, cinnamon, baking soda, and baking powder.
Step 5: Gradually fold the dry mixture into the wet ingredients, alternating with the almond milk. Stir gently until just combined, taking care not to overmix.

Step 6: Spoon the batter evenly into the cupcake liners, filling each about 3/4 full.
Step 7: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
Step 8: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 9: To make the buttercream frosting, beat the softened butter in a large bowl on medium speed until smooth and creamy (about 2 minutes).
Step 10: Gradually add the sifted powdered sugar, ½ cup at a time, mixing on low speed. Increase to medium speed and beat until smooth.
Step 11: Add vanilla extract and 2 tablespoons of milk. Beat on medium-high speed for 2–3 minutes until light and fluffy. Add more milk as needed to reach desired consistency.

Step 12: Taste and adjust with a pinch of salt if desired. Frost the cooled cupcakes.
Step 13: Lightly dust your work surface with cornstarch to prevent fondant from sticking.
Step 14: Roll small amounts of orange fondant into balls, flatten slightly to shape pumpkins.

Step 15: Use a toothpick or sculpting tool to create vertical pumpkin grooves.
Step 16: Attach a Hu Kitchen Chocolate Gem on top as the pumpkin stem.
Step 17: Optional: Shape small green fondant leaves and add them around the stem.

Step 18: Brush fondant pumpkins with edible glitter and let dry for at least an hour before decorating cupcakes.

Tips & Variations

Use vegan butter and milk substitutes to make these cupcakes fully dairy-free.
For a lower sugar version, reduce sugars slightly or try a natural sweetener alternative.

Add chopped nuts or chocolate chips to the batter for extra texture.
Try cream cheese frosting instead of buttercream for a tangy twist.
If fondant work feels tricky, top cupcakes with simple cinnamon sugar or toasted pecans.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; bring to room temperature before serving. The fondant decorations can be kept separately in a cool, dry place and added just before serving. Reheat cupcakes slightly in the microwave for about 10-15 seconds if desired.

How to Serve

A close-up image of a partially eaten cupcake with a crumbly light brown base and a thick, fluffy swirl of white cream on top. The cupcake sits on torn pieces of old, printed paper on a wooden surface. Around it, there are other cupcakes, each topped with white cream and some small decorations, visible only partially. The texture of the cupcake base looks soft and moist, while the cream appears smooth and airy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free?

Yes, you can substitute regular all-purpose flour if you don’t need the recipe to be gluten-free. Use the same quantity for best results.

What can I substitute for pumpkin puree?

If you don’t have pumpkin puree, you can use canned sweet potato puree or butternut squash puree as a 1:1 replacement. Avoid using pumpkin pie filling, as it contains added spices and sweeteners.