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Pumpkin cupcakes on a tray

Pumpkin Cupcakes (gluten-free, dairy-free option, high altitude adjustment)

Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Servings 15 cupcakes
Calories 173 kcal


  • 1/2 cup almond milk (or milk of choice)
  • 1 1/2 tsp vinegar
  • 1 1/3 cup gluten-free all purpose flour (I use Bob's Red Mill 1-to-1)
  • 2 tsp pumpkin pie spice
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut oil, melted (or butter)
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla

High Altitude Adjustment (for 6,000-8,000 ft): Reduce baking powder to 1 tsp.


  1. To begin, add your milk and vinegar to a small bowl and stir them together. Set them aside so the milk will curdle making "buttermilk."

  2. Now, preheat your oven to 350 and line two muffin pans with cupcake liners (for 15 cupcakes).

  3. In a small mixing bowl, add your gluten-free flour, pumpkin pie spice, baking powder and salt and stir them together.

  4. In a large mixing bowl, add your coconut oil and sugar and whisk them together. Then add your pumpkin puree, eggs and vanilla and whisk them together lightly. Finally, add your "buttermilk" and mix together till all is well combined.

  5. Pour your dry ingredients into your wet ingredients and stir them together to make your cupcake batter.

  6. Fill each liner about 3/4 way full with cupcake batter. Bake in the oven for 17-19 minutes, or till the tops of the cupcakes are springy to touch and a toothpick inserted comes out clean.

  7. Let cool then top with your favorite frosting.

  8. Devour!

Recipe Notes

Eat within two days. Or, store your cupcakes in the fridge and add the frosting on later and they will last a few days longer.