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–+ servings
Pumpkin Patch Cupcakes with autumn decorations on white platter

Pumpkin Patch Cupcakes

Matteo
These gluten-free Pumpkin Patch Cupcakes are tender, spiced, and topped with fluffy cream cheese frosting a festive fall treat perfect for Halloween parties, cozy coffee breaks, or weekend baking with kids.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 290 kcal

Equipment

  • muffin tin
  • cupcake liners
  • mixing bowls
  • whisk or hand mixer
  • piping bag
  • toothpick (for testing)

Ingredients
  

  • 1 cup gluten-free all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/3 cup vegetable oil (or avocado oil)
  • 1 tsp vanilla extract
  • 8 oz cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • a few drops green food coloring (for vines)
  • optional orange food coloring or pumpkin-shaped candies

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  • In a large bowl, beat the eggs with brown and granulated sugars until smooth. Add pumpkin puree, oil, and vanilla, and mix until combined.
  • Gradually stir dry ingredients into the wet mixture until fully incorporated. Don’t overmix.
  • Spoon the batter into liners, filling each about ⅔ full. Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely.
  • Beat cream cheese and butter until fluffy. Gradually add powdered sugar, then mix in vanilla. Tint some frosting green if desired.
  • Pipe frosting onto cupcakes. Decorate with green vines and pumpkin candies for a festive pumpkin patch look.

Notes

Use canned pumpkin puree (not pie filling) and room-temperature ingredients for the best texture. Let cupcakes cool completely before frosting. For a dairy-free version, use plant-based butter and cream cheese. Add pumpkin candies or pipe green frosting for a charming 'pumpkin patch' look.

Nutrition

Calories: 290kcalCarbohydrates: 35gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 170mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 3200IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword fall desserts, gluten-free cupcakes, halloween treats, pumpkin cupcakes
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