{Allergy Free} Snickerdoodle Pumpkin Muffins

These are wonderfully moist muffins that taste like fall. They are the perfect blend of pumpkin and spice and the perfect twist on a snickerdoodle. My kids pronounced them to be their new favorite muffin.

Snickerdoodle Pumpkin Muffins

1 1/2 cups flour blend

3/4 tsp xanthan gum

1 tsp cinnamon

1/4 tsp ginger

1 tsp baking soda

1/2 tsp salt

1 1/2 cups sugar

3/4 cup pumpkin puree

3 tsp egg replacer whisked with 4 T rice milk

1 tsp vanilla extract

1/4 cup olive oil

1/4 cup apple juice

Topping:

1/4 cup sugar

1 tsp cinnamon 

Stir flour blend through sugar in mixing bowl.
In separate bowl whisk pumpkin puree through apple juice.
Add dry ingredients to wet ingredients and stir until just blended.
Pour into greased muffin tins.
Sprinkle each muffin with topping. 
Bake at 350 for 22-25 minutes or until tops spring back when touched.
Let cool in pans for 10 minutes and then remove to wire rack.

Makes 12 muffins.

Adapted from the recipe at Bakeaholic Mama