Pumpkin Spice Cupcakes

From Christine Lindsay

• 2 ¼ cups rice flour
• 1 ¾ tsp baking powder
• 1 cup tapioca starch
• ½ tsp salt
• 3 tsp xanthan gum
• 2 cups honey
• 2 tsp cinnamon
• ½ cup melted coconut oil
• 1 ½ tsp cloves
• 4 eggs
• 1 tsp allspice
• 2 cups pumpkin puree
• 1 tsp nutmeg

Directions

1. Heat oven to 325 degrees F.
2. Put paper liners into cupcake tin. Mix flour, starch , Xanthan gum, cinnamon, cloves, allspice, nutmeg, baking soda, and salt. In a separate bowl, beat honey and oil then add eggs 1 at a time.
3. Add pumpkin until combined. Beat in dry mix, Fill cupcake liners ¾ full, Bake about 10 minutes , rotate the cupcake pan in the oven, then bake about 10 minutes more or until a toothpick inserted into the center comes out clean