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Karina's Pumpkin Cupcakes With Maple Cream Cheese Icing

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1 cup brown rice flour or sorghum flour

1 cup organic light brown sugar

3/4 cup tapioca starch

1/2 cup organic white cane sugar

1/4 cup almond flour

1 teaspoon xanthan gum

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon fine sea salt

1/4 teaspoon ground nutmeg

1/2 cup Organic coconut oil

1 cup canned organic pumpkin

2 organic free-range eggs, beaten or egg replacer*

2 teaspoons Madagascar Bourbon vanilla extract

2 cups powdered sugar, more if needed

1/4 cup chilled vegan cream cheese (or soft dairy cream cheese)

2-4 tablespoons pure maple syrup, as needed

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