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Make your own gluten free pumpkin cupcakes

Updated on December 7, 2014

Make a gluten free version of a favorite holiday treat!

With the holidays approaching it’s time to turn our attention to holiday baking! A popular ingredient over the Halloween and Thanksgiving season is pumpkin. The name "pumpkin" originates from the Greek word "pepon" which translates as a large melon. Many of us have relatives who are sticking to gluten free diets which can leave us wondering what to make for them. Pick up gluten free versions of ingredients such as gluten free flour and substitute them in recipes for friends and family. I advise checking ingredients with your guests first to see if they can have them.


Cook Time

Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: 12


  • 15 oz can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup evaporated milk
  • 2/3 cup all purpose gluten free flour
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 teaspoon gluten free baking powder

Making Pumpkin Pie Spice

If you don't have pumpkin pie spice, it can be made by mixing the following ingredients which makes 1 teaspoon :

1/8 tsp nutmeg, ground
1/2 tsp cinnamon
1/4 tsp ginger, ground
1/8 tsp allspice


Bake it!

  1. Preheat oven to 350 degrees. Line 12 cup muffin tin with cupcake wrappers. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 3/4 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.

Make your own pumpkin puree

If want to make your own pumpkin puree, cut the top off a small pumpkin, take the seeds out and cut in to quarters.

place the quarters on a baking sheet and bake on medium heat for 20 minutes. The skin should easily peel away. Wait for it to cool.

Now you are ready to puree it , and once done you can store in freezer safe bags until you are ready to use, they should keep for about a month.



3 stars from 1 rating of gluten free pumpkin cupcakes


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    • ezzly profile image

      ezzly 3 years ago

      Thanks Deborah Diane, would you believe I have a batch of gluten free cookies in the oven as I write this!

    • Deborah-Diane profile image

      Deborah-Diane 3 years ago from Orange County, California

      There are so many people who cannot consume gluten. It is great to be seeing more and more recipes so that they can still enjoy their food.

    • ezzly profile image

      ezzly 3 years ago

      Thanks peach purple and rtaloni, yes it's great to give the body a break from gluten even if you aren't following a totally gluten free diet !

    • peachpurple profile image

      peachy 3 years ago from Home Sweet Home

      looks good, gluten free, better and healthier

    • RTalloni profile image

      RTalloni 3 years ago from the short journey

      This to-the-point pumpkin cupcake recipe hub is very useful with the spice mix and how-to on making pumpkin puree leaving all questions answered.

    • ezzly profile image

      ezzly 3 years ago

      Thanks , pumpkin spice isn't sold in ireland so had to come up with alternative! Pumpkin is so yummy!

    • FlourishAnyway profile image

      FlourishAnyway 3 years ago from USA

      I am all about baking with pumpkin these days, and these look good. I like that you included pumpkin spice directions.