Fragrant and brimming with health-boosting nutrients, these little cakes are a scrumptious alternative to pumpkin pie at Thanksgiving dinner. Top with Whipped Cream Frosting (page 93).

　　

Ingredients

makes 12

　　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

　　

Step 1

Preheat the oven to 350°F. Line 12 muffin cups with paper liners.

　　

Step 2

Fill the bottom of a baking dish with 1/4 inch water. Cut the pumpkin in half vertically, remove the seeds, and place cut side down in the baking dish. Roast for 45 to 55 minutes, until the pumpkin is soft when pierced with a fork. Allow the pumpkin to cool, scrape the flesh into a bowl, then measure out 1/2 cup.

　　

Step 3

In a large bowl, combine the almond flour, coconut flour, arrowroot powder, baking soda, cinnamon, nutmeg, ginger, and cloves. In a food processor, pulse together the eggs, grapeseed oil, agave nectar, vinegar, and pumpkin until well combined. Add the almond flour mixture and pulse until thoroughly combined, about 30 seconds.

　　

Step 4

Scoop 1/4 cup of batter into each prepared muffin cup.

　　

Step 5

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. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

　　Cooks' Note

　　Sweetness: Medium

　　Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.