little gf pumpkin cakes with caramel cream cheese icing

Course Breakfast and Brunch

Ingredients in this Recipe

1 1/2 cup (237g) brown rice flour
1 1/2 cup (425g/15oz) roasted pumpkin puree*
1 cup unrefined raw sugar
1 cup vegetable oil (rice bran or olive oil)
1 tablespoon fine grain sea salt
1 tablespoon ground ginger
1/2 cup (56g) ground almonds
1/2 cup (60g) tapioca flour
1/2 cup cream
1/2 cup powdered sugar
1/2 cup water
1/2 teaspoon ground nutmeg
1/2 teaspoon lemon juice
1/4 cup untoasted pumpkin seeds (pepitas)
115g butter (1/2 cup)
2 teaspoons baking soda
2 teaspoons ground cinnamon
230g (8oz) cream cheese
3/4 cups (84g) quinoa flour
4 large eggs @ room temperature

Recipe Preparation

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