1 1/4 cup flour blend (4 cups rice flour, 1 1/3 cup potato starch, 2/3 cup tapioca flour)
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup plus 2 Tablespoons Earth Balance Spread
1/2 cup sugar
1/2 cup molassses
1 1/2 teaspoon egg replacer mixed with 2 Tablespoons milk
1 teaspoon baking soda
1/2 cup boiling water
Mix dry ingredients well. In separate bowl, cream the Earth Balance Spread with the sugar and beat until smooth. Beat in molasses and egg replacer. In a measuring cup, combine the boiling water and baking soda and mix well. Add the baking soda/water mixture to the wet ingredients and blend. Add the flour mixture and blend well. Pour into 12 greased muffin tins. Bake at 350 for 18-20 minutes.
Ice with your favorite frosting or my Pumpkin Buttercream frosting.......recipe coming soon!
Or, eat them without frosting-they don't even really need it!