Pumpkin Quinoa Survival Muffins (Gluten Free)

I created these as the perfect snack/breakfast/bread side muffin. They have enough substance in them to be a meal substitute yet are sweet and tasty. They freeze beautifully so the recipe is a big double batch - I freeze these in bags of 2 and grab for lunch/snack on the go (so I don't have to buy food out at the mall, etc). For quinoa flour and rice flour I simply grind up quinoa and rice in the blender (I have a Vitamix but a food processor or regular blender may work as well) rather than buy special flours. Unground quinoa should work as well if you like the grainy texture.

• Ready In: 30 mins
• Yields: 24 Muffins

Ingredients

• 1 (15 ounce) can pumpkin
• 2  large eggs
• 2⁄3 cup white sugar
• 2⁄3 cup brown sugar
• 2  tablespoons molasses
• 1⁄2 cup butter (softened)
• 1⁄2 cup  oil
• 1 1⁄2 cups  brown rice flour or 1 1⁄2 cups  rice flour
• 1  cup  quinoa flour
• 1⁄2 cup tapioca flour
• 1 1⁄2 teaspoons xanthan gum
• 1  teaspoon salt
• 4  teaspoons baking powder
• 2  teaspoons baking soda

Directions

1. 1. Preheat oven to 375.
2. 2. Grease 24 muffin cups.
3. 3. Mix wet ingredients together in big bowl.
4. 4. Mix dry ingredients together.
5. 5. Add dry ingredients to wet ingredients and mix well.
6. 6. Use lg spoon or ice cream scooper to divvy mixture into muffin cups - about 3/4 full.
7. 7. Bake for 20 minutes.