Gluten-free Carrot Cake Muffins

-1 Preheat your oven to 350 F
-1 In a large bowl. whisk together all of the wet ingredients until smooth. 
-1 Pour in your dry ingredients, and whisk together until fully incorporated, and a thick batter forms. 
-1 Line a 12 count muffin tin with paper liners. Pour about 1/3 cup of the batter into each muffin liner. The batter will make around 12-14 large muffins. 
-1 Bake for 25-30 minutes, until its firm to touch and a toothpick comes out clean. My oven needed 27 minutes. Let cool for 10 minutes. 
-1 Whisk the icing ingredients together in a bowl until smooth. I suggest using a whisk for this to break up the clumps from the cream cheese. 
-1 Dip each muffin top into the icing to cover, or spread it over the top with a small spoon or knife. Top with a sprinkle of cinnamon.
-1 The muffins with cream cheese frosting should be refrigerated, and will be good for up to a week. If you leave some unfrosted, you can store them in an air tight container on the counter for up to 3-4 days. 
-1 To freeze, I suggest leaving them unfrosted. They will stay fresh for up to 3 months in the freezer in a ziplock or airtight container.