GF Vegan Cinnamon cupcakes/muffins

Cinnamon cupcakes/muffins/cake( adapted from Babycakes "CinnamonToasties" recipe)
These taste like REAL cupcakes like before GF!

1 cup garfava flour( I have used plain garbanzo flour also)
1/2 cup potato starch
1/4 cup arrowroot
1 and 1/4 cups unrefined sugar(I use 3/4 cup unrefined sugar)
2 and 1/4 tsps baking powder
1/4 tsp baking soda
1 tsp salt(I use 1/2 tsp)
1/2 tsp xanthan gum
1/2  TBSP cinnamon
1/2 TBSP pumpkin pie spice
1/3 cup store bought unsweetened applesauce (or slightly watered down pureed pumpkin)
1/2 cup canola oil(I use extra virgin coconut oil melted)
1 cup hot water(just cooled from boiling)

Preheat oven to 335 degrees. Put cupcake liners in a muffin pan for 12 cupcakes/muffins or see asterisks below***

In a large bowl whisk together the dry ingredients.

Whisk the wet ingredients in smaller bowl.

Combine the wet ingredients into the dry ingredients

Fill muffin liners and bake for 15-20 minutes

.*****You can make a layer cake by splitting the batter into thirds and bake like"pancakes" on a parchment lined cookie sheet or just use cake pans.Bake 20-30minutes(use cake tester or toothpick) Use your favorite GFCF chocolate or vanilla frosting between the layers
(I use chocolate ganache(glaze, like the outsidecoating of a Ring Ding)
Enjoy!

Chocolate Ganache(like a ring ding coating)

1 cup GFCF chocolate chips
1/4 cup alternative milk(I use rice milk or almond milk)

Melt for 30seconds in a microwave, or melt over a double boiler. KEEP stirring LOTS til combined and glossy, the ganache with be very thin if you want to make it thicker put in the fridge for 5-10 minutes, pur over cake refigerate the cake to "set" the ganache.