Pumpkin Muffins (Gluten-Free) - cooking recipe

Ingredients

Pumpkin Mix
9 ounces pumpkin
1/3 cup maple syrup
1 teaspoon gluten-free vanilla extract (I use a little less vanilla paste)
Dry Mix
2 cups all purpose gluten-free flour (Use your favorite mix)
1 teaspoon guar gum
1 cup brown sugar (you may use 3/4 cup if you prefer it less sweet)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground allspice
Wet Mix
2 eggs (or Ener-G egg replacer)
1/3 cup canola oil
1/2 cup orange juice
Topping
1 cup granulated brown sugar
1 teaspoon cinnamon

Preparation

Combine all dry ingredients into a mixing bowl.
Make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir a lot just blend.
Gently fold in pumpkin mixture until blended.
Let it rest for 7-10 minutes and put cupcake papers in pan, oil them.
Fill each paper cup very well for nice voluminous muffins.
Top with topping mixture and bake at 350F for 20-25 minutes or until done.
Place on wire rack until cool.
Enjoy!