Gluten Free Pumpkin Apple Muffins - cooking recipe

Ingredients

12 tablespoons unsalted butter
1 cup sorghum flour
1/2 cup cornstarch
1/2 cup tapioca flour
2 teaspoons guar gum
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup granulated sugar
1 tablespoon dark brown sugar, packed (dark muscovado)
1/2 cup light brown sugar, packed (light muscovado)
2 1/8 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons freshly ground ginger
1 golden delicious apple, peeled, cored, thinly sliced and then diced
1 (15 ounce) can unsweetened pumpkin puree
2 large eggs
3 teaspoons pure vanilla extract

Preparation

Preheat oven to 350\u00b0F and line your muffin tins with 18 muffin/cupcake paper cups and set aside.
In a medium sized bowl, combine all the dry ingredients, including the sugars and stir with a wooden spoon until all the ingredients look evenly distributed.
In a stand up mixer with the paddle attachment, cream the butter until soft and then add all the dry ingredients at once and mix on low for about 2 minutes. Add the eggs, pumpkin and vanilla and mix on medium-high speed until light and fluffy, scraping down the sides of the bowl as necessary. Lastly, add your diced golden delicious apple and mix for 1 minute more.
Using an ice cream scoop, fill your muffin cups with your batter and bake at 350\u00b0F for 25 minutes. The muffins should have nice fissures traversing the tops and the utmost edges should be slightly darker than the rest of the muffin. A wooden skewer inserted into one of the muffins will come out clean.