Spiced Pumpkin Cake Muffins

Fall is on it's way and these pumpkin muffins taste so good you will never know they are gluten free!  These are great for breakfast, after dinner snack or anytime you are craving a taste of fall.

Spiced Pumpkin Cake Muffins

Gluten Free, Dairy Free

Prepare 24 muffins tins.  Spray with cooking oil or line with paper liners and set aside. Makes 24 muffins.

Dry Ingredients:

1 c. brown rice flour

3/4 c. potato starch

1/2 c. tapioca starch

1 tsp. xanthan gum

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp nutmeg

1 tsp allspice

½ tsp cloves

Wet Ingredients:

1/2 c. Smart balance butter

1 1/2 c. sugar

3 eggs or egg substitute with Flax (see substitutes)

1 c. Original or vanilla Almond milk

1 15 oz can 100% pumpkin (not pumpkin pie filling)

2 tsp. vanilla

Step 1:Mix  all dry ingredients in a large bowl and set aside.

Step 2:In mixer add butter and sugar, cream.  Add eggs or egg substitute, and cream again.  Add milk, pumpkin and vanilla, cream once again.

Step 3:Add dry ingredients to wet ingredients in mixer.  Mix well about 1 to 2 minutes.

Step 4:Spoon into prepared muffin pans.  Cook at 350 for 19 to 24 minutes. 

Crumble Topping, if desired:

1 tablespoon brown sugar

1 tablespoon white sugar

½ cup crushed pecans

1/4 cup oatmeal

2 tablespoons brown rice flour

2 tablespoons dairy free butter

Mix all the dry ingredients in a bowl and then add butter.  Mix together with fork until it makes a crumble texture.  Sprinkle on muffins before you put in the oven to cook.