Gluten Free Pumpkin Cupcakes with Cinnamon Icing

Remember how I made those amazingly delicious Gluten-Free Pumpkin Muffins last week? Well, you're in luck, because they can easily be turned into gluten-free pumpkin cupcakes, and they're even better.

I've got pumpkin on the brain. What can I say? Pumpkin recipes are everywhere. And you don't see this girl complaining.

The muffins were so good that I thought, why not turn these into dessert with a little buttercream icing? Side note: I love buttercream icing. I mean like love love. When I was younger I used to make a batch and just eat it right out of the bowl. Gross, I know, but hopefully you get my point. Anyway, I decided that plain buttercream icing might not match the pumpkin flavor perfectly, but cinnamon sure would. So why not just make the icing, throw in some cinnamon, and see what happens?

What happened? The icing almost didn't make it on the cupcakes. Because I couldn't stop eating it. Straight out of the bowl, with a spoon. I can feel you judging me. But you would've done the same! And if you make these cupcakes, you will do the same. That I can promise you.

So what are you waiting for? Get to it! 

Gluten-Free Pumpkin Cupcakes with Cinnamon Icing

Makes 12 cupcakes
Cooking time: 45 minutes

For the cupcakes, I simply used my Gluten-Free Pumpkin Muffin recipe. It's perfect for this. Then you can start on the icing while they're cooling. 

Cinnamon Icing

Cooking time:

1 3/4 cup confectioners sugar

1/4 cup organic butter

2 tablespoons almond milk

1 1/2 teaspoons vanilla extract

2 teaspoons ground cinnamon

Mix all of the ingredients together with an electric beater until completely smooth. Add extra cinnamon if you want more flavor.

Wait until the cupcakes are completely cooled, then frost them.

I have a feeling both you and I will be making these again and again throughout the fall...