1) Preheat the oven to 375°F. Grease a 12-cup muffin pan and a 6-cup muffin pan, or line the pan with papers, and grease the papers.
2) Whisk together the eggs, molasses, vanilla and pumpkin purée. Set aside.
3)
Whisk together the gluten-free flour and white rice flour, truvia,
baking powder, salt, and the spices.
4) Add the oil, mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand.
5)
Add the egg mixture a bit at a time, beating well with an electric
mixer after each addition. Beat for 1 to 2 minutes, until the mixture is
fluffy.
6)
Scoop the batter into the prepared pan, filling cups 3/4 full.
7)
Bake the muffins for 22 to 25 minutes, until the middle springs back
when lightly touched. Remove from the oven and let rest for 5 minutes
before removing from the pan. Best served warm.
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