Name: Gluten Free Pumpkin Butterfinger Cupcakes
Ingredients: Cupcakes; 1-1/2 cups Bob's Red Mill 1-to-1 Gluten Free Baking Mix*; 1 cup almond flour; 1 cup granulated sugar; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/8 teaspoon salt; 1 1/2 teaspoon pumpkin pie spice; 2 large eggs; 1 cup pumpkin puree; 3/4 cup milk; 1/4 cup melted coconut oil; 2/3 cup Butterfinger Bits, plus extra for sprinkling on top of frosting; Frosting; 1 stick butter soft and room temperature; 2-1/2 cups powdered sugar; 1 teaspoon pure vanilla extract or vanilla paste; 1 tablespoon water