Pumpkin Muffins (Gluten-Free And Vegan)

• 1 cup pumpkin puree
• 1 egg substitute
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla
• 1/2 cup oil
• 1/2 cup tapioca starch
• 1/2 cup rice flour
• 1/3 cup millet flour
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 3 tablespoons chopped pumpkin seeds

1. Preheat oven to 350u0b0F Grease a 12-cup muffin tin or line it with paper muffin cups.
2. Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now.
3. Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
4. Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.

pumpkin puree, egg substitute, sugar, brown sugar, molasses, vanilla, oil, tapioca starch, rice flour, millet flour, xanthan gum, salt, baking powder, baking soda, pumpkin pie spice, pumpkin seeds

Taken from www.food.com/recipe/pumpkin-muffins-gluten-free-and-vegan-396705 (may not work)