Serves 30
INGREDIENTS
4 organic eggs, beaten
1 ½ cups evaporated cane juice
1 cup organic coconut oil
1- 15oz. can organic pumpkin
1 cup almond flour
1 cup gluten-free oat flour
½ cup tapioca flour
½ cup potato starch
1 tsp. baking powder
2 tsp baking soda
1 tsp. xanthan gum
½ tsp sea salt
1 tsp cinnamon
Optional – 1 cup chopped nuts and 6 oz. chocolate chips
FROSTING
Apricot jam or apricot all-fruit spread
1/2 cup softened butter
8 oz. cream cheese
1/4 tsp cinnamon
½ tsp vanilla
¾ cup powdered sugar
DIRECTIONS
Preheat oven to 350 degrees.
Cupcakes
In a large mixing bowl beat eggs until light and frothy. Add sugar and oil, mix well. Mix in pumpkin. Combine dry ingredients in a separate bowl and fold into pumpkin mixture. Line cupcake pan with cupcake liners. Fill cups ¾ full. Bake for 12-14 minutes until toothpick comes out clean.
Frosting
Cream the butter in a large bowl. Add the cream cheese and beat until fluffy. Add the vanilla, cinnamon and the powdered sugar and beat until fluffy. Spread a thin layer of apricot spread on cooled cupcakes, then pipe or spread the frosting on top. Garnish with chopped nuts if desired.
Recipe courtesy of Jewels Cupcake Shop
