1. Preheat oven to 350°F. Line a mini muffin pan with 24 cupcake liners or 12 full size cupcake liners and set aside.*
2. In a large mixing bowl, whisk together the almond, tapioca and coconut flours, baking powder, baking soda, pumpkin spice, and salt. Set aside.
3. In a separate bowl, whisk together the pumpkin puree, oil, coconut sugar, eggs, and vanilla until fully combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined, then spoon the cupcake batter into the prepared muffin tin.
5. Bake at 350° F for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Remove from the oven and let cool for a few minutes in the pan, then remove the cupcakes to cool on a wire rack.

Vegan Buttercream Frosting

1. Beat the butter and vanilla together for about 2-3 minutes with a handheld or stand mixer, until the mixture is fluffy.
2. SIFT the powdered sugar. Gradually add the powdered sugar, a cup at a time, mixing on low, then increasing to medium speed.
3. Scrape the sides and bottom of the bowl as needed. Add 2 tablespoons of milk as you add the powdered sugar. Slowly add a little more milk if needed to get desired consistency. Beat on medium speed for about 3-4 minutes until well combined, fluffy and creamy. To prevent air bubbles, don’t beat on high speed and don’t use the whisk attachment on a standing mixer.
4. Add natural food coloring (if using) a little at a time until you get your desired shade.
5. If the frosting seems runny, add additional powdered sugar until the desired consistency is reached

Piping frosting onto cupcakes

1. Fill your piping bag by putting it into a jar and folding the edges around the top (see notes and photos above.)
2. Squeeze a dab of frosting in the very center of your cupcake.
3. Start on the edge and swirl frosting in a circular motion on your cupcake. You will get tall swirls that don’t sink or become uneven.