Pumpkin Spice Cupcakes

Nothing says fall comfort food like pumpkin.  Here is a delicious and nutritious alternative to your everyday cupcakes.  Pumpkin puree helps slash fat while adding fiber and flavor!

1/2 cup unsweetened pumpkin puree, canned or homemade
1 large apple, pulsed in food processor or finely chopped
1 cup shredded carrots
1/2 cup raisins
3/4 cup raw sugar
2 large eggs
1/4 cup canola oil
3/4 cup brown rice flour
1/4 cup potato starch
1 tablespoon tapioca starch
3/4 tsp xanthan gum
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup chopped walnuts

Preheat oven to 350 degrees.  Mix pumpkin puree in a large bowl with chopped apple, carrots and raisins.  Stir in raw sugar, eggs and oil.

In a medium bowl, whisk together brown rice flour, potato starch, tapioca starch, xanthan gum, baking powder, pumpkin pie spice, baking soda and salt.  Add to wet ingredients, then add walnuts and stir until blended.

Spoon batter into cupcake wrappers and bake for 30 minutes.  Let cupcakes cool in pan, then transfer to a plate.  Makes 12 super moist cupcakes.