Pumpkin Cupcakes

Directions

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