INGREDIENTS

1 cup brown rice flour (Bob’s Red Mill)
1/3 cup potato starch (Bob’s Red Mill)
2 tbsp plus 2 tsp of tapioca starch (Bob’s Red Mill)
1/2 tsp baking powder
1 tsp baking soda
3/4 tsp xanthan gum
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
3/4 tsp allspice
1/2 tsp fine sea salt
2 large cage-free organic eggs
3/4 cup Wholesome Organic Cane Sugar
1/2 cup canola oil
1/4 cup organic milk (use almond or soy if desired)
1 cup Pureed Pumpkin (Fresh or Canned)
4 oz 1/3 Fat Cream Cheese, room temperature
1/4 Cup Wholesome Organic Powdered Sugar
1 tbsp Wholesome Raw Blue Agave

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INSTRUCTIONS

Preheat the oven to 350°F.

Line a cupcake or muffin pan with liners and set aside

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.

In another bowl add the organic sugar and eggs and mix until smooth.

Add the oil, milk, and pumpkin puree mix until very smooth.

Add the dry ingredients into the wet slowly and mix until fully blended.

Fill each muffin liner about 3/4 of the way with the pumpkin mixture, set aside.

In a stand or electronic hand mixer, add the cream cheese and beat until smooth for about 1 minute.

Add the organic powdered sugar and beat well.

Finish by adding the organic blue agave syrup and beat on medium speed for 30 seconds.

Scoop about 1 tbsp of the cream cheese mixture into the center of each muffin.

Bake for 25 minutes or until a toothpick comes out of the center with just a few crumbs on it.

Cool for 5 minutes in the tin then transfer to a cooling rack to finish cooling.