Gluten Free Dairy Free Pumpkin Spice Cupcakes

Ingredients:

• 1/2 teaspoon baking soda
• 1/4 cup brown rice flour
• 1/2 cup evaporated cane sugar
• 3 large egg whites, room temperature
• 2 large eggs, *ROOM TEMPERATURE-see note
• 2 tablespoons flax seed meal (I use Bob's Red Mill)
• 2-3 tablespoons Graham Cracker Crumbs, for garnish
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/2 cup light brown sugar, lightly packed
• Will need a candy thermometer
• 1/4 cup apple or pear sauce
• 8 ounces fresh pumpkin puree, or canned pumpkin puree, not pie filling
• 1/2 cup sorghum flour
• 1 1/4 cups PLUS 2 tablespoons PLUS 1 teaspoon sugar
• 1/2 cup tapioca flour (I use all Bob's Red Mill flours)
• 1/2 teaspoon gluten free vanilla extract (Trader Joe's or Nielsen Massey)
• 1/4 cup sunflower or vegetable oil
• 1/4 cup PLUS 1 tablespoon water

Course: side dish

Cuisine: American

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