Gluten Free Pumpkin Spiced Cupcakes

These delicious cupcakes are exactly what fall is about! It has pumpkin, cinnamon, the fall vibe and much much love! Try them out for your loved ones and see their eyes light up!

Servings: 12 cupcakes

Keywords: cupcake, baked goods

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins




  • 1 ½ cups Valley kitchen All-Purpose Flour
  • ½ cup Valley Kitchen Golden Flax Flour
  • 1 cup white sugar
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • ½ tsp cloves
  • ½ tsp nutmeg
  • ¼ cup vegetable oil
  • ¾ cup water
  • 1 ½ cup pumpkin puree
  • (optional) cream cheese filling


  1. Preheat the oven to 350 oF
  2. Lightly oil 12 non-stick muffin tins or 30 mini muffin tins.
  3. In a large mixing bowl, combine the Valley Kitchen all-purpose flour, flax flour, sugar, baking powder, cinnamon, cloves, and nutmeg. Mix to blend.
  4. Add the oil, water, and pumpkin.
  5. Mix for 1 to 2 minutes until the batter ingredients are well blended. You can mix by hand or use an electric mixer.
  6. Using a scoop, fill each muffin cup level full.
  7. Bake in the pre-heated oven for 30 to 33 minutes; minis bake for 20 to 22 minutes.

Nutrition Facts

Serving Size: 12

Serving Per Recipe: 12 cupcakes

Amount Per Serving
Calories 250
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Trans Fat 12g
Sodium 100mg 4%
Total Carbohydrate 33g 11%
Dietary Fiber 4g 16%
Sugars 19g
Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: