2¼ cups rice flour
4 teaspoons baking powder
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1 teaspoon salt
4 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
¼ cup glycerin or ¼ cup sucanat or sugar
½ cup clarified butter, or spread, or regular butter
1 cup unsweetened almond milk, water or any type of milk
2 cans (15 ounces each) unsweetened pumpkin
Heat oven to 400 degrees. Line a muffin pan with paper baking cups or give it a light spray with vegetable oil.
Mix flour, baking powder, salt and spices in bowl of mixer; stir on low speed. Add sugar, butter, milk and pumpkin and mix on low speed; do not over mix.
Fill each muffin cup ⅔ full, then add a dollop of batter equally to each cup to make the muffins taller. Bake 40-45 minutes, or until tested for doneness.
Serves 12 to 18.
Cook's note: If using glycerin, reduce almond milk by ¼ cup.