PUMPKIN MUFFINS (GLUTEN-FREE)

Pumpkin Muffins (Gluten-Free) image

Provided by UmmBinat

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

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9 ounces pumpkin
1/3 cup maple syrup
1 teaspoon gluten-free vanilla extract (I use a little less vanilla paste)
2 cups all purpose gluten-free flour (Use your favorite mix)
1 teaspoon guar gum
1 cup brown sugar (you may use 3/4 cup if you prefer it less sweet)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground allspice
2 eggs (or Ener-G egg replacer)
1/3 cup canola oil
1/2 cup orange juice
1 cup granulated brown sugar
1 teaspoon cinnamon

Steps:

Combine all dry ingredients into a mixing bowl.
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.
Gently fold in pumpkin mixture until blended.
Let it rest for 7-10 minutes and put cupcake papers in pan, oil them.
Fill each paper cup very well for nice voluminous muffins.
Top with topping mixture and bake at 350F for 20-25 minutes or until done.
Place on wire rack until cool.
Enjoy!

Nutrition Facts : Calories 218, Fat 6.9, SaturatedFat 0.7, Cholesterol 31, Sodium 223.8, Carbohydrate 39.4, Fiber 0.4, Sugar 36.7, Protein 1.4