Favoreats
Favoreats LLC
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INGREDIENTS
Muffins 1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
3/4 tsp
xanthan gum (omit if your blend already contains it)
1/4 cup
cornstarch (or try arrowroot or potato starch)
1 1/2 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
kosher salt
2 tsp
pumpkin pie spice*
1 cup
granulated sugar
6 tbsp
canola oil (or another neutral oil, like grapeseed oil)
3
eggs (180 g, weighed out of shell) at room temperature, beaten
4 oz
pumpkin butter (homemade or store bought—for homemade follow the link!), at room temperature
1/2 cup
milk (any kind, just not nonfat), at room temperature
Topping 1/2 cup granulated sugar
1 tsp
pumpkin pie spice*
2 tbsp
unsalted butter, melted (for dairy-free, use your favorite dairy-free butter replacement, melted)
*To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.