Allergy Free Pumpkin Muffins

I meant to make these during the fall but I never got around to trying to make pumpkin muffins.  I finally experimented and these were a huge hit.  Ladybug was a big fan!

Pumpkin Muffins

2 1/3 cup flour blend (4 cups rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca flour)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon xanthan gum

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

Combine in large bowl, whisk together, and set aside.

In mixing bowl combine the following:

1 1/3 cups brown sugar

1 cup pumpkin puree

1/3 cup olive oil

3 teaspoons egg replacer whisked with 4 Tablespoons rice milk

1 Tablespoon vanilla

1/4 teaspoon lemon juice

Mix well.  Add dry ingredients to wet ingredients alternating with 1/2 cup vanilla hemp milk.  If the batter is still too think, add up to 1/4 cup more hemp milk.  Spoon into greased muffin tin and bake at 350 for 15 minutes or until domed and golden-the tops should spring back to the touch.

This recipe was modified from the Gluten Free Goddess site.