Pumpkin cupcakes

Clean the pumpkin, removing the seeds but not the rind, and cut it into thin slices. Then, place the slices in an oven preheated to 180 ° C (static function). Cook the slices for about 20 minutes until they have lost most of their water and are golden brown. Take them out of the oven and let them cool. Meanwhile, add the yeast rice flour and salt, mixing well. Finally, add the brown sugar. In a second bowl, beat the eggs, milk, and oil with a hand whisk, in order to emulsify them. Remove the zest of the pumpkin slices, now warm, and chop the pulp in a mixer. Add the pumpkin puree to the liquid ingredients prepared earlier, grate the lemon zest, the almond flour and mix well, always using the hand whisk gently. In the end, little by little, add the mixture of rice flour, yeast, and sugar. Mix everything with a spatula. Pour the mixture into small cups, which you will have placed in the cupcake molds, leaving 1/3 of the edge free; then decorate the surface of the sweets with white or colored sugar crystals, as you prefer. Bake in a preheated oven at 180 ° C (static function) for about 20 minutes, then take them out of the oven and let them cool before serving.