Preheat oven to 375 degrees F and prepare 12 muffin tins with liners.

In a small bowl, mix the almond milk and vinegar. Allow the mixture to curdle for at least 5 minutes.

In a large mixing bowl, add the egg (or flaxseed “egg”) and whisk.

Add the baking soda to the almond milk and vinegar mixture. Stir to combine and let it fizz for a minute.

Pour the small bowl into the large bowl with the egg. Then, mix in the maple syrup, pumpkin puree, coconut oil, and salt.

Add the rice flour, almond flour, tapioca flour, pumpkin pie spice, and cinnamon into the large bowl. Mix together ~ batter should be thin and pourable.

Pour the mix evenly into each of the muffin tins.

Bake for 30-35 minutes or until poking them with a toothpick comes out clean.

Let cool for 10-15 minutes then move them to a cooling rack to let them cool completely or else the frosting will slide off and the wrappers might stick.

Drain all the water from the cashews.

In a high speed blender, add all the frosting ingredients. Blend on high speed for a few seconds at a time, using a spatula to scrape the sides and ensure everything is properly blended.

Move the frosting into a medium, freezer-safe bowl or container. Cover the frosting and place in the freezer for 30 minutes.

Remove from the freezer and mix well to evenly distribute the frosting, place back in the freezer for 30 more minutes.

Remove from the freezer again and mix until fluffy and soft. (You can microwave for 10-15 seconds if the frosting is too frozen)

Once the mixture is malleable, it can be used to frost cupcakes either by spreading with a knife or by piping.