15'+30' Bake
12 MUFFINS 
easy¾ cup brown rice flour
¾ cup sorghum flour
½ cup corn flour
½ cup tapioca flour
1 tsp XANTHAN GUM
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
3 tsp baking powder
¾ cup brown sugar
1 tsp vanilla extract
¾ cup pumpkin puree
1 cup almond milk
1 tbsp maple syrup
¼ cup coconut oil
Pre-heat oven to 180°C and grease a 12-cup silicon muffin mould.
In a large mixing bowl, sift together all the powders.
In another bowl, mix together all the wet ingredients until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a thick muffin batter.
Divide batter evenly between the muffin mould and fill them till ¾ full.
Bake batter for 25-30 minutes until muffins are firm and a toothpick inserted in the centre comes out clean.
Allow the muffins to cool for at least 10 minutes before removing them from the mould. Let the muffins cool on the cooling rack for another 10 minutes before serving.
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