Optional: Sprinkle pecans or sliced almonds on top before baking.
Makes: 6 muffins
Time: Prep; 15 minutes, Cook; 40 minutes
1 cup rice flour
½ cup cornstarch or tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon cinnamon
a pinch of baking soda
1/2 cup canned pumpkin (or use pre-baked pumpkin)
3 tablespoons butter, melted
4 tablespoons honey, melted with the butter
¼ cup milk
1 teaspoon mayonnaise (for moistness)
Preheat the oven to 375 degrees F, line a muffin pan with wax paper muffin holders.
Hand-whisk the dry ingredients together in a small bowl.
Add the wet ingredients and stir together until just blended.
Spoon the mix into the prepared pan and sprinkle with nuts (optional).
Cook at 375 for 40 to 45 minutes.