Pumpkin Muffins

Pre-heat oven to 400 degrees F.

Whisk together:
2/3 cup sorghum flour
1/3 cup potato starch
1/3 tapioca starch
1/3 cup white rice flour
1/3 cup sticky rice flour
1 Tablespoon baking powder
½ teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon

In separate bowl, whisk together:
2 large eggs
1 cup cooked or canned pumpkin
1 cup milk
2/3 cup sugar
1/3 cup packed brown sugar
1/4 cup vegetable oil
1 teaspoon vanilla
1 cup chopped pecans

Stir together wet and dry ingredients.

Pour into muffins cups or greased muffin pan.

Bake until a toothpick comes out clean (15-25 minutes).

Makes 16 muffins.

Notes:

If you do not plan to eat the muffins within a few hours of making them, double the vegetable oil and that will keep them tasting fresher longer.

If you're living overseas and can't buy canned pumpkin or wish to use fresh pumpkin, see my How to make Pumpkin Puree post for an easy way to make it from scratch.

(muffin recipe adapted to be gluten free from Joy of Cooking)