Cooking The Organic Rainbow... Taste the colors.

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Pumpkin Cheesecake Cupcake 

  Ingredients

For the filling
1 (8 ounce) packages cream cheese, at room temperature (tofetti cream cheese made out of tofu)
1/2 cup powdered sugar (stevia for baking works great)
1/4 cup applesauce (egg replacer)
1/2 teaspoon vanilla
For the cake
1 cup brown rice flour
½ cup corn flour
1 1/2 teaspoons baking powder
3 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pumpkin puree (100% natural organic)
3 tsp + tbsp water ener-g egg replace (love this as my egg replacer... if you eat eggs 2 egg whites)
1 cup Organic Coconut Sugar
1/3 cup EVOO
1 teaspoon vanilla

Directions

1. Preheat oven to 350, and line a 12 cup muffin tin with baking liners.
2. Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla, mix well.
3. In a separate bowl whisk flour, pumpkin pie spice, baking powder and salt.
4. In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture.
5. Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin mixture.
6. Bake at 350 for 25 minutes, until the tops are springy. For the icing you can use a vegan or gluten free icing recipe or eat them plain. ( I cheated and bought a vegan/gluten free vanilla from the store)

First recipe for the blog... well since is Fall and I love pumpkin and I wanted to start on a sweet note!!!