{pumpkin cupcakes | gluten-free goodies}

Pumpkin Cupcakes w/ Maple Cream Cheese Frosting

1 cup brown rice flour or sorghum flour

1 cup organic light brown sugar
3/4 cup tapioca starch
1/2 cup organic white cane sugar
1/4 cup almond flour
1 teaspoon xanthan gum
1 teaspoon baking power 
1 teaspoon baking soda
1 teaspoon ground ginger                                         For the frosting: 
1 teaspoon ground cinnamon                                        2 cups powdered sugar
1 teaspoon fine sea salt                                                   4 oz cream cheese, softened 
1/4 teaspoon ground nutmeg                                         2-4 tablespoons maple syrup
1/2 cup canola oil
1 cup canned organic pumpkin
2 organic free-range eggs, beaten
2 teaspoons vanilla


Preheat oven to 350*F. Line a 12-muffin pan with cupcake liners.

In a large mixing bowl, wisk together the brown rice flour, light brown sugar, tapioca starch, almond flour, xanthan gum, baking powder, ginger, cinnamon, sea salt, & nutmeg.

In another bowl, mix together the sugar & eggs, until well combined. Add in the pumpkin & vanilla; beat well. Stir in the dry ingredients, & mix gently until smooth.

Spoon the cake batter into the 12 cupcake liners & smooth out the tops.

Bake in the center of a pre-heated oven for 22-25 minutes or so, until the tops are firm but springy. Cool in the pan briefly, until the cupcakes are cool enough to handle. Then remove them from the baking pan & cool on a wire rack.

Frost & enjoy!