PUMPKIN CUPCAKES WITH MAPLE CREAM CHEESE FROSTING

PUMPKIN CUPCAKES WITH MAPLE CREAM CHEESE FROSTING image

Yield 12

Number Of Ingredients 20

1c brown rice flour or sorghum flour
1 c light brown sugar
3/4c tapioca starch
1/2c white cane sugar
1/4c almond flour
1 tsp xanthan gum
1tsp baking powder
1 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1/2 tsp sea salt
1/4 tsp nutmeg
1/2c organic coconut oil
1 c canned organic pumpkin
2 eggs beatened
2tsp vanilla
For Icing
2 c powdered sugar
1/4 c vegan cream cheese (or soft dairy cream cheese)
2-4 tablespoons maple syrup

Steps:

1. preheat oven to 350. Line 12 muffin pan with cupcake liners 2. In large bowl, whisk dry ingredients Brown rice flour Brown sugar Tapioca starch White sugar Almond flour Xanthan gum Baking powder Baking soda Ginger Cinnamon Salt & nutmeg 3. Add in coconut oil by pieces using whipping attachment of kitchen aide mixer (or use 2 knives to cut & blend) Until mixture is sandy 4. Add pumpkin, eggs,vanilla & beat on medium high for 1-2 min until cake mixture is smooth & stretchy 5. spoon batter into 12 cupcake liners & smooth out the tops 6. Bake in center of preheated oven for 22-25 min 7. Cool 1 hr on rack before frosting