Gluten-free Pumpkin Muffins

2¼ cups rice flour

4 teaspoons baking powder

1 teaspoon salt

4 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

¼ cup glycerin or ¼ cup sucanat or sugar

4 eggs

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.