GF Pumpkin Spice Cupcakes with Cream Cheese Buttercream Frosting



I had a little shindig the other night, and this was one of the top hits of the night!  They aren’t super healthy, but they are SO good, and worth the calories.  I found the original recipe on Taste of Home and revamped a few things to make them gluten free.  I used actual butter in these, but you could probably use coconut oil as a substitute.  I mean, these are pretty perfect.  MAKE THEM!!


  • 3/4 cup butter, softened
  • 2 1/2 cups of sugar
  • 3 eggs
  • 1 can of pumpkin
  • 2 1/3 cup of flour – I used a combo of Trader Joe’s GF Flour and almond meal
  • 1 TBS pumpkin pie spice
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1 cup buttermilk – I used lowfat


  • 1 package of cream cheese softened
  • 1/2 cup of butter softened
  • 3-4 cups of confectioner’s sugar
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon


  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.

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