INGREDIENTS:
DIRECTIONS:
Step 1
Preheat the oven to 350°F.
Step 2
Line a cupcake or muffin pan with liners and set aside
Step 3
In a bowl, add brown rice flour, potato starch, tapioca starch, baking powder, baking soda, xanthan gum, cinnamon, ginger, allspice and salt mix until well combined.
Step 4
In another bowl add the organic sugar and eggs and mix until smooth.
Step 5
Add the oil, milk, and pumpkin puree mix until very smooth.
Step 6
Add the dry ingredients into the wet slowly and mix until fully blended.
Step 7
Fill each muffin liner about 3/4 of the way with the pumpkin mixture, set aside.
Step 8
In a stand or electronic hand mixer, add the cream cheese and beat until smooth for about 1 minute.
Step 9
Add the organic powdered sugar and beat well.
Step 10
Finish by adding the organic blue agave syrup and beat on medium speed for 30 seconds.
Step 11
Scoop about 1 tbsp of the cream cheese mixture into the center of each muffin.
Step 12
Bake for 25 minutes or until a toothpick comes out of the center with just a few crumbs on it.
Step 13
Cool for 5 minutes in the tin then transfer to a cooling rack to finish cooling.
