Preheat oven to 350 degrees. In the bowl of a stand mixer add both sugars, canola oil, and pumpkin then beat for 3 minutes on medium speed.

In a medium bowl, combine gluten free flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix gently with a spoon.

Add eggs, one at a time to pumpkin mixture and beat on medium speed until thoroughly combined. Scrape the bowl with a spatula.

Add dry ingredients to pumpkin mixture and beat on medium speed until thoroughly combined.

Spray or line a muffin pan, and scoop batter ¾ of the way full in each one. You should get 9 total.

Bake cupcakes for 21 minutes or until the tops have risen and they bounce back when touched. You can also test with a toothpick.

For the frosting, beat 1 stick butter, ¾ cup powdered sugar and 1 T. maple syrup on medium high for 3 minutes. Add ¾ cup powdered sugar, 1 T. milk, and ¼ t. cinnamon and beat 3 more minutes.

Finally add the last ½ cup powdered sugar and 1 T. maple syrup and beat 3 more minutes.

Pipe or spread frosting onto completely cooled cupcakes, sprinkle with cinnamon and add a candy corn to the top of each one.