There are modified from a recipe found in Vegan with a Vengeance by Isa Chandra Moskowitz. Makes 24 muffins. You can replace the rice flour, oat flour, and potato starch with regular unbleached flour. You can also replace the coconut milk with regular milk + a teaspoon of vanilla extract.

2 c white rice flour

1 c potato starch

1/2 c gluten free oat flour (or sub more rice flour)

2 1/2 c sugar

2 TBSP baking powder

1/2 tsp salt

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1/2 tsp ground allspice

1/4 tsp ground cloves

1 (15oz ) can of pumpkin puree or 2c fresh

1 cup vanilla coconut milk (my local walmart sell this in the dairy case)

1 cup canola oil

3 TBSP molasses

Preheat oven to 400 and grease muffin tins. Sift together dry ingredients. Make a well in the middle and add in wet ingredients. Mix until thoroughly blended. Fill muffin cups 2/3 full and bake 18-20 minutes or until knife inserted into middle comes out clean (mine were perfect at 19 minute mark). Try really hard to let these cool. They are tasty hot but the flavor really develops as they cool!

“I like pirates, they are cool. But, I don’t want to be a pirate when I grow up because sometimes they get dead and I don’t want to grow up to get dead”

~Levi on future careers