Gluten and Dairy Free Pumpkin Spiced Latte Cupcakes



serves / makes 10
10 prep time
25 mins cooking time


For the pumpkin spiced cupcakes:

  • 100g light brown sugar
  • 100g dark brown sugar
  • 100ml sunflower or vegetable oil
  • 2 eggs
  • 200g pureed pumpkin
  • 1/2 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 220g gluten free self-raising flour

For the coffee frosting:

  • 125g dairy free butter
  • 250g icing sugar
  • 1 tablespoon instant coffee dissolved in 1 teaspoon boiling water


  1. Preheat the oven to 180 oC
  2. Line an 8 hole muffin tin with paper cases
  3. In a large mixing bowl whisk together the two types of sugar, oil and eggs
  4. Stir in the pureed pumpkin, ginger, cinnamon and nutmeg
  5. Add in the flour
  6. Divide between the 8 muffin cases and bake for 25 minutes
  7. Allow to cool completely before frosting
  8. Beat together the dairy free butter, icing sugar and coffee until thick and cream
  9. Pipe onto the top of the cupcakes and sprinkle with a little more cinnamon