Ingredients

• 1-3/4 cup Gluten Free 1-to-1 Baking Flour
• 3/4 cup Sugar I used coconut palm
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1/2 cup Chopped Walnuts
• 2 Eggs
• 1 cup Pumpkin Puree
• 3 Tbsp melted coconut oil
• 3/4 cup Milk

• 8 ounces Cream Cheese softened
• 1/2 cup Butter softened
• 1/4 cup Maple Syrup
• 1 tsp Vanilla Extract
• 1/3 cup Walnut Halves for topping

Instructions

1. Preheat oven to 350 degrees. Line a muffin pan with paper liners.
2. In a large bowl, whisk together Bob's Red Mill 1-to-1 Baking Flour, sugar, baking powder, baking soda and salt. Stir in walnuts.
3. In a separate bowl, whisk eggs, coconut oil, pumpkin puree and milk until well combined. Stir until well combined and then add to flour mixture. Stir well. Set aside for 15 minutes. Stir again and divide batter among muffin cups. Bake about 35 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes and then transfer to a wire wrack.
4. Make frosting by beating together cream cheese, butter, maple syrup and vanilla. When cupcakes are cooled, frost. Top with walnuts.