Ingredients:
1 cup sorghum flour (or brown rice flour)
1 cup organic light brown sugar
3/4 cup potato starch or tapioca starch
1/2 cup organic cane sugar
1/4 cup almond flour or hazelnut flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/2 cup organic coconut oil
1 cup canned organic pumpkin
2 organic free-range eggs, beaten or egg replacer*
2 teaspoons Madagascar Bourbon Vanilla Extract
For the icing:
2 cups powdered sugar, more if needed
1/4 cup chilled vegan cream cheese (or soft dairy cream cheese)
2-4 tablespoons pure maple syrup, as needed
Instructions:
Preheat oven to 350ยบ F. Line a 12-muffin pan with cupcake liners.
In a large mixing bowl, whisk together the dry ingredients: sorghum flour, light brown sugar, tapioca starch, white cane sugar, almond flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, sea salt, and nutmeg.
Add in the coconut oil by pieces, cutting in with a pastry cutter or your mixer's whisk/whip attachment
, until the mixture is sandy. Add in the pumpkin, eggs, and vanilla, and beat on medium high for 1-2 minutes until the cake batter is smooth and stretchy.Spoon the cake batter into the 12 cupcake liners and smooth out the tops.
Bake in the center of a pre-heated oven for 22 to 25 minutes or so, until the tops are firm but springy. Ovens vary widely, so watch these babies and check with a cake tester if you need to.
Cool in the pan only briefly, until the cupcakes are cool enough to handle. Then remove them from the baking pan and cool on a wire rack for one hour before frosting.
Meanwhile... make your icing.
Maple Cream Cheese Icing
I used vegan cream cheese in this icing and it worked beautifully. It is less stiff than dairy cream cheese. If you are using dairy based cream cheese, I would suggest the whipped style.Pour the powdered sugar into a clean mixing bowl and add the cream cheese. Start beating to combine the cream cheese and sugar. Add pure maple syrup a tablespoon at a time, just until the frosting is soft and smooth. I only needed 2 tablespoons.
Beat on medium-high for a minute or two until the frosting is glossy, fluffy and smooth. Cover and chill as the cupcakes cool.
Use a clean icing knife to frost the cupcakes.
Chill in the fridge briefly to set the frosting.
To store extras:
Top each chilled/set cupcake with a square of parchment paper, then wrap, bag and freeze.
Makes 12 cupcakes.
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