GF pumpkin muffinsIngredients:
1 cup brown rice flour or sorghum flour
1 cup light brown sugar
3/4 cup tapioca starch
1/2 cup white cane sugar
1/4 cup almond llour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg1/4 teaspoon cloves
1/2 cup coconut oil
1 cup canned pumpkin
2 teaspoons vanilla extract
Preheat oven to 350º F. Line a 12-muffin pan with cupcake liners.
In a large mixing bowl, whisk together the dry ingredients: brown rice flour, light brown sugar, tapioca starch, white cane sugar, almond flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, sea salt, cloves, and nutmeg.
Add in the coconut oil by pieces, cutting in with a pastry cutter or your mixer's whisk/whip attachment, until the mixture is sandy. Add in the pumpkin, eggs, and vanilla, and beat on medium high for 1-2 minutes until the cake batter is smooth and stretchy.
Spoon the cake batter into the 12 cupcake liners and smooth out the tops.
Bake in the center of a pre-heated oven for 22 to 25 minutes or so, until the tops are firm but springy. Ovens vary widely, so watch these babies and check with a cake tester if you need to.
Cool in the pan only briefly, until the cupcakes are cool enough to handle. Then remove them from the baking pan and cool on a wire rack for one hour before frosting.