Gluten-Free Mini Pumpkin Cupcakes

Preheat oven to 350 degrees. Line mini-muffin pan with mini-muffin liners.

Whisk eggs, pumpkin, canola oil, sour cream and vanilla extract in a large bowl. In a separate medium-sized bowl, mix gluten-free flour, sugar and pumpkin pie spice. Gradually stir in the dry ingredients into the large bowl of wet ingredients. Stir until well combined. Spoon batter into liners until about 3/4 of the way full.

Bake for 15-17 minutes until a tester inserted into the center comes out clean. Remove cupcakes from pan and cool completely.

Make the frosting by beating room temperature cream cheese, butter and powdered sugar with an electric mixer. Use the whisk attachment if you have one for a lighter, fluffier icing. Beat on low speed to mix in the powdered sugar. Once combined, mix on a medium-high speed for at least two minutes until very well combined. Split evenly among 3 bowls. Color one bowl orange, one black and leave one white.

Frost cupcakes. Decorate as desired. For decorating ideas, see pictures above.