Gluten Free Tasty Pumpkin Cupcakes

Delicious gluten free pumpkin cupcakes that taste like autumn. The frosting is amazing – creamy and very flavorful. They’re easy to make too, so if you’re still looking for dessert for tonight, give these gluten free pumpkin cupcakes a try!


Yield: 15 cupcakes


  • 2 teaspoons melted butter or coconut oil for pan
  • 8 large eggs
  • 2 cups (400 grams) canned pure pumpkin puree
  • 1 cup xylitol*
  • 4 teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt
  • 4 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup coconut flour
  • 1 teaspoon baking soda
  • 2 (8 oz) packages Neufchatel cheese (or reduced-fat cream cheese), at room temperature
  • ½ cup (100 grams) canned pure pumpkin puree
  • ½ cup xylitol
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees F. Line 15 muffin cups with liners and brush the liners with butter or oil.
  2. Place the remaining cupcake ingredients in food processor bowl. Process until well-blended, 1-2 minutes, stopping once or twice to scrape the sides with a rubber spatula.
  3. Using a 4-tablespoon ice cream scoop, transfer the batter into the prepared muffin cups.
  4. Bake 30 minutes, or until set and a toothpick inserted in center comes out clean. Meanwhile, clean the food processor bowl.
  5. Transfer the cupcakes to a cooling rack and cool 30 minutes before frosting.
  6. To make the frosting, place the frosting ingredients in the food processor and process until very smooth and creamy, 1-2 minutes, stopping once to scrape the sides of the bowl with a rubber spatula.
  7. Leftovers keep for a few days in a covered container in the fridge. Remove from fridge 30 minutes before serving.

Nutrition Per Serving

Serving size: 1 cupcake; Calories: 215; Fat: 11g; Carbohydrates: 9g; Sugar: 7g;Sodium: 279mg; Fiber: 4g; Protein: 8g

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