Gluten Free Pumpkin Muffins
INGREDIENTS
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1 ¾ cup Gluten Free Flour
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(2 cups brown or white rice flour+
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2/3 cup potato starch+
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1/3 cup tapioca flour)
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¼ cup GF coconut flour
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1 teaspoon baking soda
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2 teaspoons xanthan gum
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1 teaspoon GF baking powder
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1 teaspoon cinnamon
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1/8 teaspoon nutmeg
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pinch of ground ginger
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½ teaspoon salt
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½ cup butter (use Earth Balance for dairy free)
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1 1/3 cup packed light brown sugar
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2 eggs
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1 teaspoon vanilla
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1 cup pumpkin puree
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1/3 cup milk (use almond, soy or coconut milk for dairy free)
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½ cup chopped nuts or raisins (optional)
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