I had a little shindig the other night, and this was one of the top hits of the night!  They aren’t super healthy, but they are SO good, and worth the calories.  I found the original recipe on Taste of Home and revamped a few things to make them gluten free.  I used actual butter in these, but you could probably use coconut oil as a substitute.  I mean, these are pretty perfect.  MAKE THEM!!

INGREDIENTS:

• 3/4 cup butter, softened
• 2 1/2 cups of sugar
• 3 eggs
• 1 can of pumpkin
• 2 1/3 cup of flour – I used a combo of Trader Joe’s GF Flour and almond meal
• 1 TBS pumpkin pie spice
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1 cup buttermilk – I used lowfat

FROSTING:

• 1 package of cream cheese softened
• 1/2 cup of butter softened
• 3-4 cups of confectioner’s sugar
• 1 tsp vanilla extract
• 2 tsp ground cinnamon

Directions:

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.

Read more: http://www.tasteofhome.com/recipes/pumpkin-spice-cupcakes-with-cream-cheese-frosting#ixzz3HyZwty34