Pumpkin Cupcakes with Spiced Custard filling

2 1/4 c flour*
1 tsp guar gum
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp pumpkin pie spice
1 tsp cinnamon
dash of nutmeg
dash of clove
1/2 c melted butter
1 1/2 c coconut sugar
1 c pureed pumpkin
1 tbl vanilla
3 eggs
1/4 c milk

*Flours:
1 cup almond flour
3/4 c oat flour
1/4 c walnut
1/4 c potato starch


Combine sugar, melted butter, milk, eggs, and vanilla. Mix all dry ingredients well, make sure to press out any clumps in the flour. Add dry mixture to the wet and combine well. Place in lined cupcake liners, and bake at 350° for 25 minutes or until toothpick comes out clean.


Custard:

3 tbl corn starch
1/2 c coconut sugar
3/4 scant tsp of pumpkin spice
1/8 tsp salt
1 3/4 c milk
1 egg

1/4 c whipped cream(1/2 c if you want to top the cupcake with whipped cream as well)

Stir dry ingredients together in pot, then add milk on medium heat. Stir frequently until it becomes thick. Take off the heat, whip egg in a separate bowl and while whipping, add 1/4 c of hot mixture to egg to temper it. Then add the egg and hot mixture back into the pot and cook for about 2 minutes more. Take off heat and add vanilla. Cool until completely chilled, then mix 1/4 c of pudding with 1/4 c of whipped cream.

Take a small knife and cut a circular hole out of each cooled cupcake. Cut deep enough that the filling with reach every bite, but not so deep that it reaches the cupcake paper on the bottom. Save the circular top of the cupcake to use as a kind of lid. Carefully spoon the cooled filling into each cupcake. You can also put the filling into a quart bag, cut off one of the corners, and pipe the filling into the cupcakes. Then, replace the cupcake lid.

Ganache:

8 ounces good semisweet chocolate chips
1/2 cup heavy cream

Cook the chocolate chips and heavy cream  in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

 Cool slightly, then carefully dip the top of the cupcake into the ganache, and set aside to set. Or, you can chill until cold and use as a frosting. 

Put the extra whipped cream into a quart bag and cut off a corner and pipe onto the cupcake. Sprinkle with cinnamon if desired.