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Pumpkin Muffins




Source of Recipe


Marla


List of Ingredients




Pumpkin Muffins (Gluten-Free)


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



Recipe




1 Combine all dry ingredients into a mixing bowl.

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 Gently fold in bananas or pumpkin mixture until blended.

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

5 Fill each paper cup very well for nice voluminous muffins.

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

7 Place on wire rack until cool.