Name: Gluten Free Pumpkin Carrot Cupcakes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups (210 g) all purpose gluten free flour blend (such as Better Batter); ¾ teaspoon xanthan gum (omit if your blend already contains it); 1 teaspoon baking soda; ½ teaspoon kosher salt; 2 teaspoons ground cinnamon (or pumpkin pie spice); ¼ cup (50 g) granulated sugar; 1 cup (218 g) packed brown sugar; 2 cups (180 g) shredded carrots (about 5 peeled and shredded carrots); 1 tablespoon (14 g) unsalted butter, melted and cooled; 4 tablespoons (56 g) neutral oil (vegetable, canola, or grapeseed); 2 eggs (100 g total, weighed out of shell), at room temperature, beaten; 7 ½ ounces pure packed pumpkin (half of a 15-ounce can); 1 teaspoon pure vanilla extract; 4 ounces semi-sweet chocolate chips

Jump to Recipe· 4.3 from 12 reviews

If you’re on the hunt for a cozy, warmly spiced treat that is both delicious and suitable for those avoiding gluten, this Gluten Free Pumpkin Carrot Cupcakes Recipe is the answer you’ve been waiting for. These cupcakes are bursting with freshly shredded carrots, rich pumpkin puree, and just the right blend of spices, creating a moist, tender bite every time. Plus, they sneak in a delightful touch of chocolate chips, adding a bit of surprise sweetness that perfectly complements the fall-inspired flavors. Trust me, once you make these cupcakes, they’ll quickly become a favorite in your baking repertoire.

Ingredients You’ll Need

A clear glass bowl filled with thick, light brown batter that has visible chunks mixed in, creating a textured surface with some smooth and some rough patches. The batter is spread evenly inside the bowl, showing a shiny and moist look. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Don’t let the list intimidate you! Each ingredient in this Gluten Free Pumpkin Carrot Cupcakes Recipe plays a crucial role, whether it’s adding moisture, structure, or that essential burst of flavor and warmth. The combination results in a cupcake that’s anything but ordinary.

1 ½ cups (210 g) all purpose gluten free flour blend: Use a good quality blend that provides structure similar to regular flour, like Better Batter.
¾ teaspoon xanthan gum: Helps hold the cupcakes together if your flour blend does not already include it.
1 teaspoon baking soda: The leavening agent that gives the cupcakes a lovely rise and fluffy texture.
½ teaspoon kosher salt: Balances and enhances sweet and savory flavors.
2 teaspoons ground cinnamon: Brings warmth and seasonal spice; pumpkin pie spice works well too!
¼ cup (50 g) granulated sugar: Adds sweetness and helps create a tender crumb.
1 cup (218 g) packed brown sugar: Imparts a rich caramel undertone and moisture.
2 cups (180 g) shredded carrots: Freshly peeled and shredded for natural sweetness and texture.
1 tablespoon (14 g) unsalted butter, melted and cooled: Adds richness and tenderness to the batter.
4 tablespoons (56 g) neutral oil: Keeps cupcakes moist and silky without overpowering flavor.
2 large eggs, beaten: Acts as a binder and adds moisture.
7 ½ ounces pure packed pumpkin: (half a 15-ounce can) Gives that beautiful orange color and autumn flavor.
1 teaspoon pure vanilla extract: Enhances all the other flavors beautifully.
4 ounces semi-sweet chocolate chips: A little surprise melty sweet pockets throughout the cupcakes.

How to Make Gluten Free Pumpkin Carrot Cupcakes Recipe

Step 1: Prep Your Oven and Tin

Start by preheating your oven to 350°F. Grease a 12-cup muffin tin or line it with cupcake liners. This preparation makes sure your cupcakes release easily after baking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your gluten free flour blend, xanthan gum (if needed), baking soda, kosher salt, cinnamon, granulated sugar, and brown sugar. Make sure to break up any lumps in the sugars for consistent sweetness. Then, stir in the shredded carrots, which add moisture, sweetness, and texture to the batter.

Step 3: Combine the Wet Ingredients

Create a well in the center of your dry mix, then pour in melted and cooled butter, neutral oil, beaten eggs, pumpkin puree, and vanilla extract. Gently mix until everything is just combined—the batter should be thick and moist but not stiff, which means your cupcakes will come out tender and moist.

Step 4: Add the Chocolate Chips

Fold most of the semi-sweet chocolate chips into the batter, reserving a few to sprinkle on top once the batter is distributed in the muffin tin. These chips offer delightful little pockets of chocolate that melt beautifully during baking.

Step 5: Fill and Bake

Divide the batter evenly among the muffin cups, filling each one completely. Give the pan a gentle shake to even out the batter layers. Scatter the remaining chocolate chips on top and press gently to help them stick. Bake for about 25 minutes until the tops spring back when pressed lightly.

Step 6: Cool the Cupcakes

Let your cupcakes cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely before serving or frosting. This step ensures they set perfectly and don’t crumble when you bite in.

How to Serve Gluten Free Pumpkin Carrot Cupcakes Recipe

A close-up view of a warm golden brown muffin with a slightly rough top texture and a few dark chocolate pieces visible on its surface, sitting inside a white paper liner. The muffin is placed on a soft, light beige cloth that rests on the edge of a white bowl. In the blurred background, there are more similar muffins, showing their inviting rounded tops and paper liners. The scene is set on a white marbled surface, creating a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dusting of powdered sugar or a dollop of cream cheese frosting complements these cupcakes wonderfully, adding a creamy, tangy counterpoint to their spicy sweetness. For a festive touch, try sprinkling crushed toasted pecans or a cinnamon dusting on top.

Side Dishes

These cupcakes are perfect as a standalone treat, but if you want to turn them into a heartier snack, consider pairing them with a mug of creamy chai tea or a warm latte. A fresh fruit salad with oranges and pomegranate can add a juicy brightness on the side.

Creative Ways to Present

Serve them on a rustic wooden platter lined with autumn leaves for a seasonal vibe. Alternatively, you can halve the cupcakes and layer them with whipped cream and a sprinkle of chopped nuts for a cupcake parfait that’s as eye-catching as it is tasty.

Make Ahead and Storage

Storing Leftovers

Store any leftover Gluten Free Pumpkin Carrot Cupcakes Recipe in an airtight container at room temperature for up to two days. For longer freshness, keep them in the refrigerator and bring them to room temperature before serving to maximize their softness.

Freezing

You can freeze these cupcakes successfully! Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe container or bag. They’ll keep well for up to three months. Thaw overnight in the refrigerator or at room temperature before enjoying.

Reheating

For a fresh-baked feel, warm the cupcakes in the microwave for about 15-20 seconds or place them in a 300°F oven wrapped in foil for 10 minutes. This brings back their tender crumb and helps the chocolate chips slightly melt again.

FAQs

Can I substitute the gluten free flour blend?

Absolutely! Just make sure you use a high-quality all-purpose gluten free blend that contains a binding agent like xanthan gum. If your blend doesn’t include it, you’ll want to add the recommended amount in the recipe for structure.

What if I don’t have pumpkin puree?

You can substitute canned sweet potato or butternut squash puree in equal amounts. These alternatives provide a similar moisture content and sweetness that work beautifully with the spices and carrots.

Are these cupcakes dairy-free?

They are not dairy-free as written because of butter, but you can swap the butter for coconut oil or a vegan butter alternative to make them dairy-free without sacrificing texture or flavor.

Can I make these cupcakes nut-free?

Yes! This recipe doesn’t include nuts by default, but if you want to add crunchy toppings or fillings, simply avoid nuts and choose seeds or safe alternatives instead.

How do I make these cupcakes more festive for holidays?

Try adding a swirl of cream cheese frosting with a sprinkle of cinnamon or edible gold dust. You can also mix in dried cranberries or chopped candied ginger with the chocolate chips to give them a holiday twist.

Final Thoughts

There’s something incredibly satisfying about whipping up a batch of these Gluten Free Pumpkin Carrot Cupcakes Recipe – they’re cozy, flavorful, and wonderfully moist. Whether you’re baking for yourself, your family, or friends with dietary needs, these cupcakes bring warmth and a smile with every bite. I can’t wait for you to try them and make them your own fall-time favorite!