1 1/2 cups sugar
1 cup canned pumpkin puree
2 eggs
1/2 cup olive or coconut oil
1 3/4 cups brown rice flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp xanthum gum
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp grated nutmeg
Preheat oven to 350, and grease muffin tins
Mix together sugar, pumpkin puree, eggs and oil (If using coconut oil,
make sure it is a little melted).
In a different bowl, mix flour, baking soda, baking powder, salt,
xanthum gum, cinnamon, cloves and nutmeg. Add this to the pumpkin
mixture until well combined. The batter should be thick (as pictured).
Bake for about 15 minutes until a toothpick comes out clean. Let cool
for 10 minutes or so.
NOTE: I've made these using both the olive and coconut oils. The
result is pretty similar (my husband couldn't pin point the
difference), the olive oil ones are a bit more greasy. I love making
muffins like this for a snack, they're moist and addicting. I like
putting just a little coconut oil and celtic salt on top.
