12 muffins

Dry Ingredients

• 1 cup brown rice flour (or sorghum)
• ¼ cup almond flour (or hazelnut)
• ½ cup arrowroot powder (or potato/tapioca starch)
• ¼ cup quinoa powder
• 1 cup brown sugar
• ½ cup sugar
• 1 tsp xanthan gum
• 1 tsp baking powder
• 1 tsp baking soda
• Spices
  • 1 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¼ nutmeg

Wet Ingredients

• ½ cup coconut oil
• 1 cup cooked pumpkin
• 2 eggs
• 2 tsp vanilla extract

Directions

• Preheat oven to 350 F.
• Use kitchen aid with whisk attachment to mix dry ingredients briefly.
• Cut in coconut oil until the mixture is “sandy”.
• Add the rest of the wet ingredients and beat on medium-high for 1-2 minutes until the batter is smooth and stretchy.
• Spoon into 12 silicon muffin pans.
• Smooth the tops.
• Bake for 22-25 minutes.
• Cool briefly only until they can be handled and removed to a cooling rack.
• Eat plain or top with butter/honey.