1) Pre-heat oven to 350 and grease or spray two mini cupcake tins (you can use paper liners if you prefer). This recipe will make aprox 36 cupcakes, so you won't fill two trays, but will need more than one!

2) In a large box, mix together dry ingredients: sorghum flour, light brown sugar, tapioca starch, white cane sugar, almond flour, xanthan gum, baking powder, baking soda, tea leaves, nutmeg, salt, and cardamom.

3) Add in the coconut oil by pieces. Use a pastry cutter or fork to blend until mixture is sandy.

4) Add in pumpkin, eggs, and almond flavoring and beat on medium high for 1-2 minutes until batter is smooth and stretchy. Scoop a heaping spoonful into your cupcake tins.

5) Bake in the center of the pre-heated oven for 13-15 minutes until the tops are firm but springy. Ovens vary, so watch closely! Cool in pan briefly, then remove them to cool on an a wire rack for at least 1 hour. Do not ice too soon! You will melt the icing!

Prepare icing while cupcakes are cooking.

1) Make a simple syrup by mixing the 1/2 cup steeped Adagio Almond Cardamom Cake tea and 1/2 cup sugar over medium heat, stirring frequently. This will ultimately be reduced to about 1/4 cup.

2) Pour powdered sugar into clean mixing bowl and add cream chees. State beating to combine the cream cheese and sugar. Add simple syrup mixture a tablespoon at a time, just until the frosting is soft and smooth. I used about 3 tablespoons. You will likely have some simple syrup left over. It makes a great glaze or pancake topper!

3) Beat mixture on medium high for a minute or two until the frosting is glossy, fluffy and smooth. Cover and chill while the cupcakes cool.

Put them together!

1) I used a clean icing knife to frost the cupcakes. If you want a more finished look, you can pipe the icing, but I recommend doubling the recipe to account for some loss in the bag.

2) Chill in the fridge briefly to set frosting.

These freeze well!