Pumpkin Pie spice muffins

[Guest guest]

I found a recipe in our files section called Gluten and Egg free Pumpkin

muffins by Diane Hartman. But I did not like all the ingred. She used,

and they were okay. I messed with the recipe and this is what I came up

with. They go fast, and since they are egg and dairy free you can eat

the batter, my children can not keep their fingers out of the batter!

 

Pumpkin Pie Spice Muffins

 

2 sticks or 1 cup Margarine softened ( I use Nucoa Real Margarine as it

is vegan and special for baking)

3 cups brown sugar

4 cups gluten free flour (I used 2 cups millet flour, 1 cup potato

starch, 1 cup tapioca starch)

2/3 cup soy milk

1 can ( 15oz) canned mashed pumpkin

4 1/2 teaspoons almond meal

12 tablespoons water ( 2/3 cup??)

2 1/2 tablespoons baking powder

4 teaspoons cooking oil

1 tablespoon cinnamon

2 teaspoons ginger

1 teaspoon ground cloves

 

 

In a large bowl ( I used kitchen aide mixer) cream margarine and sugar

together, then add the rest of the ingred. on list in order slowly.

Beat on high for 1-3 minutes. Bake at 375 for 25 min or until

toothpick comes out clean. Makes approx 36 muffins.. depends on size

and how much batter gets eaten.