Pumpkin Cupcakes

• 3/4- to 1-pound small sugar pumpkin, acorn squash, or butternut squash
• 1 cup blanched almond flour
• 1/4 cup coconut flour
• 2 tablespoons arrowroot powder
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 3 large eggs
• 1/4 cup grapeseed oil
• 1/2 cup agave nectar
• 1 tablespoon apple cider vinegar

1. Preheat the oven to 350F.
2. Line 12 muffin cups with paper liners.
3. Fill the bottom of a baking dish with 1/4 inch water.
4. Cut the pumpkin in half vertically, remove the seeds, and place cut side down in the baking dish.
5. Roast for 45 to 55 minutes, until the pumpkin is soft when pierced with a fork.
6. Allow the pumpkin to cool, scrape the flesh into a bowl, then measure out 1/2 cup.
7. In a large bowl, combine the almond flour, coconut flour, arrowroot powder, baking soda, cinnamon, nutmeg, ginger, and cloves.
8. In a food processor, pulse together the eggs, grapeseed oil, agave nectar, vinegar, and pumpkin until well combined.
9. Add the almond flour mixture and pulse until thoroughly combined, about 30 seconds.
10. Scoop 1/4 cup of batter into each prepared muffin cup.
11. Bake for 18 to 23 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
12. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

sugar pumpkin, blanched almond flour, coconut flour, arrowroot powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, eggs, grapeseed oil, nectar, apple cider vinegar

Taken from www.epicurious.com/recipes/food/views/pumpkin-cupcakes-379041 (may not work)