Ingredients For the gingersnap crust: 1/2 cup gingersnap crumbs (I used gluten-free) 2 tablespoons melted coconut oil For the cupcakes: 1 1/4 cups gluten-free baking blend (or white whole wheat flour) 1 teaspoon baking soda 1 teaspoon baking powder dash salt 1 teaspoon pumpkin pie spice 1 1/4 cups brown sugar 1 large egg 3/4 cup pumpkin puree 6 tablespoons unsweetened applesauce 2 tablespoons melted coconut oil 2 teaspoons vanilla extract 1/2 cup unsweetened almond milk For the white chocolate ganache: 4 ounces good quality white chocolate 2 tablespoons unsweetened almond milk For the marshmallow frosting: 2 large egg whites 1/2 cup granulated sugar 1/8 teaspoon cream of tartar 1/2 teaspoon vanilla extract Instructions: 1. Preheat oven to 350. Line 15 standard muffin cups or 36 mini muffin cups with paper liners. Spray lightly with nonstick spray if desired (sometimes lower fat baking sticks to cheaper liners). Set aside. 2. In a medium bowl, combine gingersnap crumbs and 2 tablespoons melted coconut oil, stirring until well combined. Evenly divide crust mixture between prepared cupcake tins--about 1/2 tablespoon each for full sized, and scant teaspoon for minis. Use the back of a spoon or the bottom of a shot glass to press into a crust. 3. In a medium bowl, combine baking blend, baking soda, baking powder, salt and pumpkin pie spice. In a large bowl, beat together brown sugar, egg, pumpkin puree, applesauce, coconut oil and vanilla extract until well combined. Mix in half the flour mixture, then almond milk, then remaining flour mixture, stirring until just combined. Do not overmix. 4. Fill each prepared muffin tin about 3/4 the way full with cupcake batter. Bake until set and a toothpick inserted in the center comes out with just a few crumbs, about 18-20 minutes for full size, about 12 minutes for minis. Cool completely. 5. To make the white chocolate ganache, place white chocolate in a microwave safe bowl. Heat for 20-30 seconds just to warm the white chocolate. Heat almond milk until almost boiling, then pour immediately over warmed white chocolate. Stir until melty and combined. Spread white chocolate ganache on top of each cupcake. 6. To make the frosting, either use a double broiler, or create your own by bringing about 2 inches of water to a simmer in a medium pot and placing a large heatproof bowl on top. Whisk egg whites, sugar and cream of tartar constantly until sugar is completely dissolved. Transfer to stand mixer with the whisk attachment. Beat on low and gradually increase speed to high, beating until stiff peaks form. The frosting should stand on the whisk attachment when removed. Frost cupcakes. Use a brulee torch to brown, if desired. Cupcakes can be stored in an airtight container in the refrigerator for about 1 week.