PUMPKIN CUPCAKES

For the Cupcakes:
1 1/4 Cups Fine Milled Almond Flour (Not almond meal)
1 1/4 Cups Tapioca Flour
1 tsp Baking Soda
1 tsp Pumpkin Pie Spice
1/4 Tsp Salt
4 Eggs (separate egg whites and yolks into 2 bowls)
1/2 Tsp Cream of Tartar
1 Cup Canned Pumpkin
2/3 Cup Maple Syrup
1 Tsp Vanilla

For the cream cheese frosting: 

8 oz Cream Cheese
1 Tbs Greek Yogurt
1/3 Cup Maple Syrup

1 Tsp Vanilla
1/2 Tsp Cinnamon 

Pinch of salt

For the cupcakes: Preheat oven to 350 degrees Fahrenheit (convection bake if your oven has this function). Line a 12 slot muffin tray with muffin liners. In a large mixing bowl whisk together both flours, baking soda, salt and pumpkin pie spice (whisking allows the two flours to blend together better than stirring since almond flour tends to be a bit clumpy). Set flour mixture aside. In a separate mixing bowl with either a stand mixer or handheld mixer add egg whites and cream of tartar. Blend on high until stiff peaks are formed. In a third bowl whisk together, egg yolks, pumpkin, maple syrup and vanilla. Fold this mixture into the egg white mixture until fully incorporated. Next, fold the flour mixture into the wet mixture until blended. Evenly distribute the mixture amongst the lined muffin tray and bake for 22-23 minutes (due to the high moisture content in these cupcakes a toothpick test at 23 minutes will have a few sticky pieces but should not be wet). Cool on cookie sheet.

For the cream cheese frosting:
Blend all ingredients in a blender or mixer on high for 2 minutes, making sure to scrape the sides of the bowl half way to fully incorporate.

Once the cupcakes are cooled, smear a dollop of the frosting on each. Dust with either, pumpkin spice or cinnamon for an extra flavour boost. Serves 12