not too sweet Pumpkin Muffins

Today I decided to revisit my breakfast muffin recipe and make them a little more mild, spongy, and bread-like. I ate 3 right away! lol



Pumpkin Muffins (revisited)

2 C rice flour
1/2 C potato starch
1/4 C tapioca flour
1/4 C buckwheat flour
1 tsp xanthan gum
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1 C sugar
2 *units* egg replacer (I used 3 tsp ener-G powdered egg replacer)
1 Tbsp ground flax seed
1 tsp cinnamon
1/2 tsp pumpkin pie spice

2 C pumpkin
2/3 C canola oil
2/3 C apple juice

(raisins or nuts can also be added)


Preheat the oven to 350 F.

Mix the dry ingredients well and then mix in the wet ingredient. Stir/mix until very well blended.

Portion into greased muffin tins.
Bake at 350 F for 25 minutes or until toothpick comes out clean.

Makes approx. 18 muffins