How to make pumpkin cupcakes with cream cheese frosting (gf)

Preheat oven to 350 degrees F. Grease mini cupcake pan(s) with butter.

Combine rice flour, quinoa flour, pumpkin spice, ginger, baking powder, baking soda, and salt in a mixing bowl. Mix thoroughly.

Beat eggs, sugar, canola oil, and pumpkin until smooth and fluffy.

Pour flour mixture into pumpkin mixture slowly and mix at a low speed until thoroughly combined and batter is smooth.

Pour batter into greased mini muffin pans. Fill to just beneath the rim.

Bake for 20-25 minutes at 350 degrees F on the middle rack. Poke a toothpick through the center of one of the cupcakes. It should come out clean. If not, bake for a few more minutes.

Meanwhile, combine cream cheese and butter with a mixer until really smooth. Add the sugar, 1/2 cup at a time, mixing after each addition. Add vanilla and mix until smooth.

Let the cupcakes cool for 10 minutes before frosting.

Frost generously using a butter knife or icing spatula. Sprinkle walnuts on top (optional).