3/4 cup Tom Sawyer Gluten-free flour
¼ cup buckwheat flour
1/4 cup turbinado sugar
1 teaspoon salt
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups pumpkin puree
1/2 cup rice milk
2 eggs, beaten
1/4 cup maple syrup
3/4 cup quick-cooking rolled oats
Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray 9 muffin cups with cooking spray. Whisk flour, buckwheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, rice milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes; set aside to cool 5 to 10 minutes before serving.
Adapted from Allrecipes.com
