Allergy Free Pumpkin Donut Muffins

These are wonderful autumn muffins with a hint of pumpkin and nutmeg.  My kids loved the cinnamon sugar topping.

Pumpkin Donut Muffins

3 cups flour blend

3/4 teaspoon xanthan gum

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon sea salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/3 cup rice milk whisked with 1/2 teaspoon lemon juice

1 1/4 cups pumpkin puree

1/2 plus 1/3 cups Earth Balance

3/4 cup brown sugar

3 teaspoons egg replacer whisked with 4 Tablespoons rice milk

Topping:

melted Earth Balance

cinnamon/sugar mixture

Whisk dry ingredients in large bowl and set aside.
In small bowl, whisk together rice milk mixture with pumpkin puree.
In mixing bowl, cream the Earth Balance and brown sugar.
Add egg replacer mixture and mix well.
Add flour mixture alternately with rice milk mixture, beginning and ending with flour mixture.
Beat well to combine.
Spoon batter into greased muffin tins.
Bake at 350 for 30 minutes.
Let muffins cool on wire rack.
Brush tops with melted Earth Balance and then dip into cinnamon/sugar mixture.

Makes 18 muffins.