Pumpkin Muffins (Gluten-Free)

Ingredients

Pumpkin Mix

• 9 ounces pumpkin
• 1/3 maple syrup
• 1 teaspoon gluten-free vanilla extract (I use Frontier Alcohol-Free from Fair trade)

Dry Mix

• 1 cup brown rice flour
• 1 cup sorgum gluten-free flour (or other gluten free flour)
• 1 teaspoon guar gum
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon powdered ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 2 eggs (I use Ener-G egg replacer with rice milk)
• 1/3 cup canola oil
• 1/2 cup orange juice

Topping

• 1 cup granulated brown sugar
• 1 teaspoon cinnamon

Directions

1. 1

   Combine all dry ingredients into a mixing bowl.

2. 2

   Make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir a lot just blend.

3. 3

   Gently fold in bananas or pumpkin mixture until blended.

4. 4

   Let it rest for 7-10 minutes and put cupcake papers in pan, oil them.

5. 5

   Fill each paper cup very well for nice voluminous muffins.

6. 6

   Top with topping mixture and bake at 350F for 20-25 minutes or until done.

7. 7

   Place on wire rack until cool.

8. 8

   Enjoy!