Simple Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting

Fall is finally here and with it comes pumpkin flavored deliciousness!  I LOVE fall; the smells and the colors and particularly pumpkin.  I find it frustrating, as someone unable to eat gluten, to try to find baking recipes that don't require an intensely complicated (and costly) mix of flours and specialty ingredients.  Below is a recipe that, after much experimentation, resulted in fluffy, moist cupcakes boasting the flavors of fall without breaking the bank.

What you need:

Cupcakes - 

1/2 cup butter, softened

1 cup sugar

2 eggs

1/2 tsp cinnamon

1/2 tsp nutmeg

3/4 cups white rice flour

1/2 tsp xanthum gum

3/4 cups almond flour

1 tsp baking powder

1/4 tsp salt

1/2 cup pumpkin

1/4 cup milk

Preheat oven to 350 degrees and lining cupcake tin with paper liners.

Mix butter with sugar until fluffy.  Add eggs, one at a time, mixing until combined. Combine all dry ingredients and add to butter mixture, mixing well.  Stir in milk and pumpkin.  

Pour batter into lined cupcake tins and bake for 20-25 minutes.

Frosting - 

1 package cream cheese

1/4 cup butter, softenend

2 cups icing sugar

Beat all ingredients until smooth and frost cooled cupcakes.

Enjoy!