These pumpkin cupcakes are super moist, incredibly delicious and topped off with cream cheese frosting (with a dairy-free option). Can be made with gluten-free, 100% whole grain or all-purpose flours.
Well. I can’t say that I’ve tried every pumpkin cupcake recipe in existence but I have tried over 40 and these are definitely, without a doubt, the best I’ve ever had!
I wish I could take credit for it but it’s adapted from an Ina Garten recipe. I posted this recipe a few weeks after I started blogging in 2011 and it’s so good, I figured I should test a gluten-free version, reshoot the pictures and post it again.
Some highlights from the latest reviewers if you need convincing:
- This is the lightest and fluffiest cupcake I’ve ever made.
- It was the most MOIST cupcake I have ever made or eaten. So delicious and amazing!
- One of the moistest cupcakes I have ever made even when I changed the recipe.
- And my favorite: My daughter ate 5 in a short while and she was full. I did not even bother to feed her dinner.
All of the reviews above and in the comments refer to the whole wheat version but I can assure you that the gluten-free version is just as delicious as the whole wheat version, which is just as delicious as the all-purpose flour version!
I shared my pumpkin cream cheese muffins two weeks ago and several of you have already made them and loved them.
So you might be wondering what the difference is between the two pumpkin batter bases. They’re really similar. This one has more sugar, more oil and more pumpkin than the other (for the same yield).
I’d say the difference is in the crumb. These are more cupcake-like.
These pumpkin cupcakes are sweet enough without the cream cheese frosting but what would a cupcake be without cream cheese frosting? I used a scaled down version of my healthier cream cheese frosting. It pipes really well!
If you need a dairy-free version, try this vegan maple cream cheese frosting on them. Just note that it’s very soft and you won’t be able to pipe it on!