Pumpkin Muffins (gluten-free)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 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

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 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.
• 8 enjoy!