Gluten-Free Pumpkin Muffins

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1 c canned pumpkin
1 c brown rice flour (or any other gluten-free flour, but I like brown rice best)
1/2 c coconut oil (or olive, Canola, etc. I think the coconut tastes great in this. Olive makes it taste much richer, and Canola’s just neutral, though apparently, we’re not supposed to use Canola oil? Oh, well, I still do, for my own kitchen.)
1/2 c agave (or honey, or brown sugar, or heck, regular sugar! Do whatever you want with this recipe; you’ve got options!)
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 egg

Just mix it all together! Fill greased muffin tins about half-full, then bake at 350 degrees for 18-20 minutes. These spoil within a few days, so eat ‘em up, or keep ‘em in the fridge!

Again, I normally don’t like gluten-free pastries and breads, but these are pretty good! When I first started making them, they were always gross and dry, but the addition of an egg and some more oil really helped make the nice and cakey. You can make these with mashed carrot, grated zucchini, applesauce, or probably any number of fruit or vegetable. You might want to add some golden raisins or nuts to this as well.

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