Well it's officially fall, at least fall flavors are everywhere again. Starbucks now has the pumpkin lattes, which means trying not to have one every afternoon at work. I've been waiting all summer to make pumpkin vanilla cupcakes (of course in the gluten free variety). One of my good friends in Boston has been making these for years, and I associate them with fall and the fact that every time I visit she makes me something delicious to eat. I made mine with this recipe from Bob's Red Mills, which yielded 12 regular cupcakes and about 12 mini-cupcakes. I couldn't resist buying Halloween themed cupcake liners, because nothing goes better with pumpkins then Halloween.