Gluten-Free Pumpkin Cupcakes

1. Preheat oven to 325 F and line muffin tins with paper cups (recipe makes 16 to 18 cupcakes).
2. Combine dry ingredients (flour through salt) in a small bowl.
3. In a mixing bowl using an electric mixer, cream together butter and sugar until very light in color and fluffy.
4. Add eggs one at a time, and mix to combine.
5. Add vanilla, pumpkin and milk and mix again.
6. Add dry ingredients, half at a time, and mix until flour is incorporated.
7. Fill muffin cups with batter, just over halfway.
8. Bake until done (about 20 minutes). Check for doneness by inserting a toothpick into the center of a cupcake—they are done if the toothpick comes out with a few crumbs and no wet batter. Remove from oven.
9. Let them cool, and then serve as is, or top with icing for a sweeter treat. I made cinnamon cream cheese buttercream.