Gluten Free Pumpkin Butterfinger Cupcakes

INGREDIENTS

1 1/2 cups

Bob's Red Mill 1 to 1 Gluten Free Baking Mix ((*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.))

1 cup

almond flour

1 cup

sugar

1 1/2 tsp

baking powder

1 tsp

baking soda

1/8 tsp

salt

1 1/2 tsp

pumpkin pie spice

large eggs

1 cup

pumpkin puree

3/4 cup

milk

1/4 cup

melted coconut oil

2/3 cup

Butterfinger crumbles (plus extra for sprinkling on top of frosting.)

For Frosting:

1 stick

butter (soft and room temperature)

2 1/2 cups

powdered sugar

1 tsp

vanilla

1 tbsp

water