PUMPKIN MUFFINS "GLUTEN FREE"

Pumpkin Muffins

Provided by Margie Barbieri @mlbdolly424

Number Of Ingredients 18

1/2 cup(s) sorghum flour
1/2 cup(s) brown rice flour
1/2 cup(s) white rice flour
1/4 cup(s) tapioca flour-starch
1/2 teaspoon(s) xantham gum or guar gum
1 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1 teaspoon(s) cinnamon, ground
1/2 teaspoon(s) ginger powder
1/2 teaspoon(s) nutmeg, ground
1/2 teaspoon(s) allspice, ground
1/4 cup(s) grapeseed oil
2 medium eggs
1 can(s) pumpkin, not pumpkin pie mix (15 oz)
3/4 cup(s) rice milk, you may use can or reg milk
1 cup(s) brown sugar, lightly packed
OTHER ITEMS YOU CAN ADD
dates, nuts, chocolate chips

Steps:

I get all my ingredients out, including the to be room temp ingredients. I sift all my dry ingredients together, except brown sugar. Mix well. Put aside.
Now for the wet ingredients - mix oil, eggs, and half of the milk.
Add brown sugar and mix well.
Now I add my pumpkin. If more milk is needed, add it. This mix is not thin, remember it is muffins.
Mix wet and dry ingredients together.
Now I use about 2/3 full for each muffin.
Sprinkle with cinnamon and sugar on top.
Bake at 350 for approximately 30-35 minutes. Do the toothpick test...
GLUTEN-FREE FLOUR MIX...#1 2 cups almond flour 2 cups white rice flour 1/3 cup potato "starch" 2/3 cup tapioca flour
GLUTEN-FREE FLOUR MIX # 2 2 cups brown rice flour 1 cup white rice flour 1 cup sweet rice flour 1/3 cup potato starch 2/3 cup tapioca flour
These are two of my flour mixes I use. I mix a large container so I don't need to this each time. Hope you enjoy it. You have #3 with the recipe. You can use any of these flour mixes with this recipe. Just make sure of flour amount for the recipe - 1 3/4 cups total.