3/4 cup sugar
1 tsp. vanilla extract
1 15-oz. can pumpkin puree
1 cup rice flour
3/4 cup tapioca flour
1/4 cup cornstarch
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. allspice
1 tsp. baking soda
Crumbs:
1/2 cup ground walnuts
1 T. oil
1/2 tsp. cinnamon
1 T. brown sugar
In a mixing bowl, combine applesauce, sugar, vanilla, and pumpkin. Add the remaining ingredients. Mix well to combine. Scoop into cupcake liners. Mix together the crumbs and distribute over the cupcakes. Bake at 375 F for 20-25 minutes.
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