Pumpkin-Spice Muffins

• 2.6 ounces potato starch (about 1/2 cup)
• 2.6 ounces white rice flour (about 1/2 cup)
• 2.3 ounces brown rice flour (about 1/2 cup)
• 2.1 ounces sweet white sorghum flour (about 1/2 cup)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup canned pumpkin
• 3/4 cup low-fat buttermilk
• 1/2 cup packed brown sugar
• 3 tablespoons canola oil
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 2 large eggs
• Cooking spray
• 2 tablespoons unsalted pumpkinseed kernels
• 2 teaspoons turbinado sugar or granulated sugar

1. Preheat oven to 375u0b0.
2. Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, baking soda, and next 6 ingredients (through nutmeg) in a medium bowl; stir with a whisk. Make a well in the center of mixture. Combine pumpkin and next 6 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
3. Place 16 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with pumpkinseed kernels and turbinado sugar. Bake at 375u0b0 for 21 to 23 minutes or until muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

starch, white rice, brown rice, sweet white sorghum, baking soda, ground cinnamon, xanthan gum, salt, ground ginger, ground cloves, ground nutmeg, pumpkin, lowfat buttermilk, brown sugar, canola oil, honey, vanilla, eggs, cooking spray, unsalted pumpkinseed kernels, turbinado sugar

Taken from www.myrecipes.com/recipe/pumpkin-spice-muffins (may not work)