Pumpkin Cupcakes with Cream Cheese Frosting

Well the season is upon us! Time for soups and stews and comfort foods! And that includes sweets! I've been dying to make something with pumpkin so I decided to make pumpkin cupcakes with cream cheese frosting...YUM!! I made them with no white flour and no white sugar and with all organic ingredients. That being said - I can't say that it is the healthiest thing in the world. Still has brown sugar and butter in it - but hey - have to indulge! So here we go....

Recipe:

Preheat the oven to 350F. Line cupcake tin with papers.

Melt 2 sticks of butter. Set aside to let cool slightly.

In a large bowl sift then whisk together:

2 Cups Spelt Flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

1 tsp ground ginger

1/4 tsp nutmeg

In a separate bowl whisk together until incorporated:

1/2 Cup light agave nectar

The melted butter

4 large eggs

1 Cup brown sugar

Pour the wet ingredients into the dry ingredients. Whisk gently and only until incorporated. (You do not want to overmix since you are using spelt flour. The gluten in spelt flour is more fragile than white or wheat flour. Whereas wheat flour needs to be mixed and kneaded for awhile to strengthen the gluten, you need to be much gentler with spelt flour taking care not to over-mix or over-knead. Over-mixing may result in too a crumbly texture.)

Fold in a 15 oz can of pumpkin puree.

Fill the cupcake tins halfway with the batter. Bake for 18-20 minutes until the tops spring back or a toothpick comes out clean. Let cool completely before icing.

Icing:

8oz Cream Cheese at room temp

1/2 Cup butter at room temp

1/2 Cup Confectioners Sugar

4 T Agave Nectar

1 tsp vanilla

Beat until light and fluffy.

Sprinkle iced cupcakes with cinnamon and a dash of nutmeg.