Pumpkin Muffins

In the search for bread equivalents, I have not found a store bought alternative that my kids will eat, or even that I can stomach. I have found most rice breads to be dry and tasteless and tending to fall apart very easily. With the goal of satisfying the taste buds of my health food hating, junk food loving children, I found this muffin recipe that we altered to fit our family. These muffins are moist, come off the paper easily, are good for at least 2 days after they are baked (haven't had them last longer than that, so I'm sure they might be good longer lol) and are good with any type of sandwich filling you care to add... or just butter.

1 1/2 cups All purpose flour blend (see below)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp each of cinnamon, ginger and nutmeg
1/4 cup Chia seed gel (see below) or 1 egg
1/4 cup splenda
1/3 cup cooking oil
1 cup grated pumpkin
1/2 cup goat's milk or water

Combine all ingedients to make batter. Bake in muffin cups at 400*F for 15 minutes.

Flour Blend (6 c rice flour, 3 c tapioca starch, 1 1/2 c arrowroot starch, 2 tbsp Xanthum gum, 1 tbsp salt) Method explained in an earlier post.

Chia seed gel can be used in any baking recipe to replace eggs. Mix 4 tbsp Chia seed in 2 cups warm water and stir well. Allow mixture to sit for 15 minutes until a gel is formed. 1/4 cup of gel is equal to 1 egg.