Gluten-Free & Dairy-Free Pumpkin Spice Muffins!

After experimenting with a few different gluten-free flours, I got a combination that works out great for these!

Ingredients:

• 2/3 cup brown rice flour (Bob's Red Mill makes excellent alternatives to traditional flours!)
• 1/2 cup tapioca starch (arrowroot starch would work here instead)
• 1/2 cup almond flour 
• approx. 1 1/4 to 1 1/2 cup of pureed pumpkin (if you have fresh, go for it! I ended up using a whole 15 oz. can of Libby's Brand Canned Pumpkin)
• 2 eggs (or 2 TBSP Ground Flaxseed + 6 TBSP hot water, or vegan egg replacer)
• 2 tsp Pumpkin Pie seasoning (or 1/2 tsp of cinnamon, cloves, and nutmeg respectively- for a more intense flavor, add a tiny bit of cardamom!)
• up to 1/2 cup of melted non-dairy butter (my personal favorite is Earth Balance 'Butter' that is both soy and dairy-free)
• approx. 3/4 cup raw organic honey 
• 1/4 cup cold water
• 1/4 tsp baking powder
• approx 1 tsp baking soda
• 3/4 tsp salt
• non-stick cooking spray
• halved or chopped walnuts, for garnish (optional)

Instructions: 

Preheat the oven to 325 degrees; spray 12-count muffin baking tin with the non-stick cooking spray.  

Mix together your flours, pureed pumpkin, eggs or egg replacer(s), spices, salt, baking soda, baking powder, honey, melted butter, and water together in a big mixing bowl- make sure you mix this well until you have uniform consistency throughout.  Pour into each muffin cup of the baking tin to assure each muffin cup is filled approx 3/4ths the way.  Put a few walnut pieces on top of each muffin-to-be.

Once oven preheated to 325 degrees, bake for approx. 40-45; the perfect time for me was 42 minutes.

From the baking batter into muffins 42 minutes later.......

These are delicious, and will go fast!  Next time I will be making a double-batch! :D Enjoy!!