Pumpkin Muffins (Gluten-Free)

5 stars for us and on http://www.celiac.com. This is modified from a recipe by Belinda Meeker. Serve them after cooling for best texture, not straight from the oven.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• Pumpkin Mix

• 9  ounces pumpkin
• 1⁄3 cup maple syrup
• 1  teaspoon gluten-free vanilla extract (I use a little less vanilla paste)

• Dry Mix

• 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

• Wet Mix

• 2  eggs (or Ener-G egg replacer)
• 1⁄3 cup canola oil
• 1⁄2 cup  orange juice

• Topping

• 1  cup  granulated brown sugar
• 1  teaspoon cinnamon

Directions

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!