Gluten-Free, Dairy-Free Pumpkin Muffins

Flavor, moistness, and texture make the difference between a good muffin and a great muffin. These gorgeous offerings from New York’s By the Way Bakery have all three, as well as gluten-free, dairy-free status, which makes them perfect for school parties, work functions, and anytime indulgence for all.
Makes 12

3 tablespoons tapioca flour
1/3 cup white rice flour
3 tablespoons brown rice flour
¼ cup sorghum flour
¼ cup potato starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/8 teaspoon xanthan gum
1/8 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 teaspoon nutmeg
1 cup canned pumpkin
1 cup plus 1 tablespoon sugar
1/2 cup canola oil
2 eggs
2 tablespoons Demerara sugar (optional)

Preheat oven to 350°F. Lightly oil a standard 12-cup muffin pan.
In a medium bowl, whisk together the flours, potato starch, baking powder, baking soda, xanthan gum, salt, cinnamon, cardamom, and nutmeg.

In a large bowl, whisk the pumpkin, sugar, oil, and eggs until combined. Add the dry ingredients, and whisk until combined.

Dividing evenly, spoon the batter into the muffin pan. Sprinkle Demerara sugar on top.

Bake until a toothpick inserted in center of a muffin comes out clean, about 32 minutes.

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