Halloween Pumpkin Cupcakes – Gluten-Free (Or Not)

We decided to make some cupcakes for Halloween but I thought I would make them early enough in case you want to give it a bash! I have made them gluten-free for all the gluten-sensitive people but you can also make them with normal flour (see recipe). I have cut out half the sugar found in typical cupcake recipes and they are still sweet enough. These cute little jack-o-lantern toppers and paper liners are from Party City , but I’m sure there are a lot of great alternatives out there for decorations.

Pumpkin Cupcakes


  • 1 and 1/2 cups Bob’s Red Mill Sweet Sorghum Flour (or use 2 cups normal white flour instead of first three ingredients)
  • 1/2 cup coconut flour (I found this at Whole Foods)
  • 2 tablespoons Bob’s Arrowroot starch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1/2 cup (1 sticks) unsalted butter, melted and cooled
  • 5 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree
  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  2. In a large bowl, whisk together, brown sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
  4. Ice with following frosting.
Cream Cheese Frosting
  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • finely grated rind of half a lemon
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract and lemon rind. Pipe or spread on cupcakes.