Allergy Free Pumpkin Muffins

1 2/3 cup Bob's Red Mill All Purpose GF Flour

1 cup Quinoa flour

1 cup White sugar

1 tbsp Baking powder (this can be replaced with all baking soda if you have a corn allergy)

1 tsp Cinnamon

1/4 tsp Salt

1/4 tsp Baking Soda

1/4 tsp Nutmeg

1/4 tsp Ground Cloves

1 1/2 cups Pumpkin

1/2 cup Soy milk or water (or rice milk)

1 tbsp Vinegar (can be apple cider vinegar)

3 tbsp Canola or Safflower Oil

Mix all dry ingredients. Add liquids. Mix well. Bake at 350 degrees for 18-20. Mini muffins work best. The bigger the muffin or loaf made the more tacky & pasty it will be. Smaller is better. Adding raisins or crasins or even allergy free mini chocolate chips make these excellent. Jaxon has been known to eat a dozen mini muffins in one sitting! Add a little soy margarine while they are hot and everyone will be going for them.