Spiced Pumpkin Apple Cupcakes

• 3/4 cup canned organic pumpkin
• 2 large eggs
• 3/4 cup amber agave nectar
• 1/2 cup canola oil
• 1/2 tablespoon vanilla extract
• 1/2 teaspoon fresh lemon juice
• 2 cups sprouted spelt flour, regular whole grain spelt flour, or whole wheat pastry flour
• 1/2 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of sea salt
• 2 apples (any variety), peeled and chopped into small pieces
• Cream Cheese Frosting (page 110)
• Toasted walnuts or pecans for garnish (optional)

1. Preheat the oven to 350F.
2. Line a cupcake pan with 12 paper liners.
3. In a large bowl, whisk the pumpkin, eggs, agave nectar, canola oil, vanilla extract, and lemon juice until well blended.
4. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and salt.
5. Add the pumpkin mixture to the dry ingredients and mix until just blended.
6. Stir in the apples.
7. Spoon into the prepared cupcake pan and bake for 25 to 30 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
8. Cool the cupcakes in the pan for 10 minutes, then transfer to a cooling rack.
9. When completely cool, frost the cupcakes.
10. Sprinkle toasted walnuts on top of each cupcake if desired.

pumpkin, eggs, amber, canola oil, vanilla, lemon juice, flour, baking powder, baking soda, ground cinnamon, ground ginger, salt, apples, cream cheese frosting, walnuts

Taken from www.epicurious.com/recipes/food/views/spiced-pumpkin-apple-cupcakes-379355 (may not work)