1 1/2 cup rice flour (or other gluten free flour mix)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
pinch of cloves and all spice
1 cup - 1 1/3 cup canned pumpkin
1/3 cup oil
2 large eggs (I used flax seed substitute)
1 1/4 cup sugar plus 1 tablespoon for topping
Heat oven to 350 degrees.
Put liners in 12 muffin cups or use oil to grease the muffin cups.
Stir flour, baking powder, baking soda, salt, and spices in a bowl.
In another bowl, whisk pumpkin, oil, eggs, and sugar.
Add dry to wet and stir until combined.
Divide into muffin cups.
Sprinkle sugar and cinnamon on top.
Bake 25-30 minutes until puffed and golden brown.