Mini Gluten-Free Pumpkin Muffins

Ingredients:

• 2 cups rice flour mixture (see previous recipe for gluten-free chocolate chip coffee bars)
• 2 tsp. xanthan gum
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1 15 oz. can raw pumpkin
• 1/2 cup milk
• 2 eggs
• 1/3 cup. softened butter
• powdered sugar, for dusting

Directions:

*Preheat oven to 350 degrees

*Grease a 24 cup mini muffin pan (or standard size, if you prefer)

*Combing flour, xanthan gum, both sugars, baking powder, baking soda, salt, and spices.

*With an electric mixer, beat pumpkin, softened butter, milk, and eggs until as smooth as possible.

*Gradually add flour mixture to wet mixture, scraping down sides between additions.

*Use a tablespoon to scoop batter into mini muffin cups and bake for approximately 12-15 minutes, or until a toothpick comes out clean from middle muffins.

*Let cool on a wire rack and dust with powdered sugar.

Enjoy!