Pumpkin Muffins

I baked a dozen large muffins and 6 small muffins from this recipe:
(based on recipe from Easy Gluten-Free Baking by Elizabeth Barbone)
Ingredients needed: White Rice Flour, Corn Starch, Cinnamon & Nutmeg, Baking Soda, Salt, Xanthan gum; 4 large eggs, Vegetable oil, Juice (I used white grape juice~she recommends Orange Juice), Brown Sugar, Granulated Sugar, Pumpkin Pie Filling, Black Strap Molasses.
Preheat Oven 350 degrees
In large mixing bowl:
4 large eggs
1 Cup vegetable oil
1/2 Cup Juice (acidic juice)
Blend well
Add:
2 Cups brown sugar
1 cup granulated sugar
1 15 oz can pumpkin pie filling (she recommends pure pumpkin, but I used pie filling)
Blend well.
Whisk together:
2 1/2 Cups white rice flour
1/2 Sorghum flour (it gives it a nice texture)
1/2 Cups Corn Starch
3 teaspoons Cinnamon 
2 teaspoons Nutmeg
2 teaspoons Baking Soda
1 1/2 teaspoons Salt
1 teaspoon Xanthan gum
1 Tablespoon Black Strap Molasses (you can substitute honey or agave nectar)
Add to Wet Ingredients and blend well until all ingredients are thoroughly combined.
Be sure to scrap bowl as blending.
Batter should be slightly denser than cake batter.
Spray muffin tins with cooking oil (she recommends dusting loaf pans with white rice powder)
Spoon batter into muffin cups 3/4 full
Bake for about 45 minutes, until muffins are springy to touch and golden brown
Let muffins cool about 5 minutes
Pop out onto wire rack to cool.


The muffins are not only tasty but good for you (a plus for gluten free baking)
Muffins reheat well in either microwave or toaster oven set on bake for a few minutes, or cold.  Great addition to breakfast, lunch, and that pick-me-up snack.
Approximate calorie count: I'm not going to even try to guess. 
Eat responsibly and enjoy!