Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting

Step 1

Preheat oven to 350 degrees.

Step 2

Add flour, pumpkin pie spice, baking powder, baking soda, and salt to a medium-sized bowl then whisk to combine and set aside.

Step 3

Add eggs, sugar, oil, pumpkin puree, and vanilla to the bowl of an electric mixer or a large bowl if using a handheld mixer. Mix until smooth and creamy then scrape down the sides of the bowl. Add dry ingredients in one batch then mix until smooth. Let batter sit for 5 minutes while lining a 12 cup cupcake tin with liners.

Step 4

Scoop 1/4 cup batter into each lined cup (I use an ice cream scoop) then bake for 17-19 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in tin for 10 minutes then remove to a cooling rack to cool completely.

Step 5

For the Cream Cheese Frosting: Add cream cheese, butter, vanilla, and pumpkin pie spice to the bowl of an electric mixer or a large bowl if using a handheld mixer. Mix until smooth and creamy then scrape down the sides of the bowl. Add powdered sugar gradually while mixing until thick and creamy. Once cupcakes have cooled completely, frost then dust with additional pumpkin pie spice if desired.