• Prep Time: 15 minutes
• Cook Time: 20-24 minutes
• Total Time: 35 minutes

Ingredients 

For the Cupcakes:

• 1 cup all-purpose gluten free flour
• 1 teaspoon xanthan gum (omit if flour already includes it)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 salt
• 1 teaspoon ground cinnamon
• 1/2 ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup canned pumpkin
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs

For the Frosting:

• 3 cups powdered sugar
• 1 cup dairy-free butter at room temperature
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1-2 tablespoons dairy-free milk substitute (soy, almond, rice)
• 1 tablespoon ground cinnamon

Procedure 

Make the Cupcakes:

1. Preheat the oven to 350°F. Whisk together flour, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
2. In a separate bowl, combine pumpkin, eggs, brown sugar, and oil. Slowly add the dry ingredients into the wet mixture, using a wooden spoon (do not overmix!).
3. Line a muffin tin with cupcake liners. Fill the cups 4/5 full. Bake in the preheated oven for 20-24, until a toothpick comes out clean.
4. Place the cupcakes on a wire rack to cool.

Make the Frosting:

1. Combine powdered sugar and butter on low speed using a stand mixer with a paddle attachment. Once combined, increase the speed to medium and beat for 3 minutes.
2. Add salt, vanilla, milk, and cinnamon. Continue beating on medium for 1 minute. Feel free to add more/less milk if need.
3. Transfer the frosting into a piping bag fitted with a tip of your choice. Pipe the frosting onto the cooled cupcakes.
4. Enjoy!