GF Pumpkin Cupcakes with Cinnamon Buttercream Frosting!

1/2 of a 15oz can of pumpkin
3/4 cup all purpose GF flour
1/2 cup plus 2 TBS brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp Xantham Gum (if not already in your flour)
1 tsp Cinnamon
1/8 tsp Ginger
1/8 tsp Nutmeg
6 TBS oil
3 whole eggs

Preheat oven to 350.  In large mixer bowl combine the ingredients, except the pumpkin, and mix thoroughly, if it's too thick add a little oil or rice milk.  Beat on high for 2 minutes then add the pumpkin, mix until just combined.  It will look like pumpkin pie, but a little thicker, at this point.

Bake 350 for 25 min.  Check, you really don't want to over cook GF food.  Better to leave it a little moist.

Beat the frosting together

1/2 cup butter, softened
2 tsp vanilla
4 TBS whipping Cream
2 tsp Cinnamon

beat until combined with a whisk, then slowly add 4 cups powdered sugar 1 cup at a time, beating for a long time in between cups.  Try not to eat it all before you frost the cupcakes!