Gluten Free Pumpkin Cupcakes

What you need:

1 & ¾ all purpose gluten free flour (use 2 cups if you want firmer/less moist cupcakes)

1 egg

1 & ½ tbsp honey

3 & ½ tsp baking powder

1 can (15 oz) pumpkin puree (or 1 ¾ cups homemade pureed pumpkin)

2/3 cup of vegetable/canola oil

1 & ½ cup of sugar

½ tsp salt

1 tsp pumpkin pie spice

½ tsp cinnamon/nutmeg

½ tsp ground ginger

Cinnamon roasted pumpkin seeds

What to do:

Heat the oven to 350 degrees, and line the tray with liners.
In a medium sized bowl, whisk together flour, baking powder, salt, and all of the spices.
In another bowl, whisk together the pumpkin, honey, oil, egg, and sugar. Slowly add the flour blend to this bowl and mix well.

Place the cupcakes in the tray and bake for about 20 minutes for moist cupcakes or 23-25 minutes for firmer cupcakes.

Once they have cooled, frost the cupcakes and garnish with a few pumpkin seeds.

Frosting:
I used a simple powdered sugar frosting recipe that I found online (http://www.tablespoon.com/recipes/powdered-sugar-icing/7b63e81d-a088-473a-8bca-74bb1641fc8d) but a cream cheese frosting would have tasted better. 

(here they are pictured next to a pumpkin & coffee soup)