Gluten-Free Dairy-Free Pumpkin Spice Cupcakes with Cream Cheese Frosting

Prep: 20 minCook: 15 min6 cupcakesmediumAmerican
Gluten-Free Dairy-Free Pumpkin Spice Cupcakes with Cream Cheese Frosting

These tender pumpkin spice cupcakes are made with almond flour and tapioca starch for a perfectly moist, gluten-free texture. Sweetened with coconut sugar and maple syrup, they're packed with warm pumpkin pie spice flavors. The dairy-free cream cheese frosting adds a rich, creamy finish that complements the spiced cupcakes beautifully. Perfect for fall gatherings, Halloween parties, or anyone following a gluten-free, dairy-free lifestyle. The mini pumpkin buckeyes on top make them extra festive and fun.

VeganVegetarianGluten-FreeDairy-Free

Ingredients

Yield: 6 cupcakes
  • ¼ cup avocado oil
  • ¼ cup pumpkin puree
  • ⅓ cup coconut sugar
  • 1 tbsp maple syrup
  • 1 egg
    flax egg1:1veganeggs-free

    see recipe notes

    Full guide →
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • ⅓ cup tapioca starch
  • ¼ tsp baking soda
  • 1 ½ tsp pumpkin pie spice
  • 4 oz dairy-free cream cheese, room temperature
  • ½ cup palm shortening
  • 1 cup powdered sugar
  • mini pumpkin buckeyes(optional)

Instructions

  1. 1

    Preheat the oven to 350°F and lightly grease 6 spaces of a muffin tin

  2. 2

    Combine the avocado oil, pumpkin puree, coconut sugar, maple syrup, egg, and vanilla extract in a large bowl

  3. 3

    Add the dry ingredients and stir until a batter forms

  4. 4

    Scoop the batter into the muffin tin using a cookie scoop or ladle, filling about three-quarters of the way

  5. 5

    Bake for 15-18 minutes or until a toothpick inserted into the cupcakes comes out clean

  6. 6

    Transfer to a cooling rack and allow to fully cool while making the frosting

  7. 7

    Add the cream cheese and shortening to a bowl for the frosting

  8. 8

    Sift in the powdered sugar and use a hand mixer to whip until smooth and light

  9. 9

    Frost the cupcakes with the cream cheese frosting

  10. 10

    Add the mini pumpkin buckeyes on top for decoration if desired

Tips

Tip 1

Use a hand mixer instead of a stand mixer for the frosting to avoid overwhipping and splitting

Tip 2

Make sure cupcakes are completely cool before frosting to prevent melting

Tip 3

A flax egg can be substituted for the regular egg to make these vegan

Good to Know

Storage

Keep chilled in the fridge for 3-4 days

Serve With

Serve fresh or chilled

Common Mistakes

Watch

Don't overmix the batter to avoid tough cupcakes

Watch

Avoid overwhipping frosting to prevent splitting

Substitutions

egg→
flax egg1:1veganeggs-free

see recipe notes

Full guide →
Find more substitutions →

FAQ

Can I make these vegan?

Yes, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes).

What if I don't have tapioca starch?

You can substitute with arrowroot starch or cornstarch in equal amounts, though texture may vary slightly.

How long do these keep?

Store frosted cupcakes in the refrigerator for 3-4 days. Unfrosted cupcakes keep at room temperature for 2 days.