Gluten & Milk Free Pumpkin Muffins

I OVE LOVE LOVE pumpkins!!!  I had a couple Hokkaido pumpkins (small bright orange pumpkins we have here in Germany).  I baked one of them in the oven for about an hour and then when cooled, I put it in the food processor.  The other one is cooking as I type in some curry :-)

For breakfast this morning I wanted to make something different (normally when I have fresh pumpkin, I do pancakes or waffles).  They were so awesome that nearly all of them are gone already :-D

I still have some of the baked/processed pumpkin left so will make some pumpkin with (rice) white chocolate chips with (goat's) cream cheese frosting tomorrow. Can't wait!!!

Makes 24 medium muffins
·    1 cup Pumpkin (I used Hokkaido pumpkin, cut and baked down in the oven, then processed in the food processor)
·    2 Eggs
·    1/2 cup Soy Milk
·    1/2 cup Milk Free Margarine
·    75 grans Teff Flour
·    75 grams Rice Flour
·    25grams Tapioca Flour
·    1/4 teaspoon Salt
·    1/2 cup Raw Sugar
·    1/2 cup White Sugar
·    1 teaspoon Baking Soda
·    1/2 teaspoon Baking Powder
·    ½ teaspoon Xanthum Gum 
·    1 1/2  teaspoon Cinnamon 
·    1/2 teaspoon Nutmeg
·    1/2 teaspoon Ginger 
·    1/4 teaspoon Coves

1.     Mix pumpkin, eggs, soy milk, and margarine in large bowl.

2.     Sift together flours, salt, baking soda, baking powder, xanthum gum and spices.  When mixed quite well (sifted 2-3 times) add the sugars and mix with a whisk.

3.    Mix the dry ingredients into the wet ingredients with a mixer on medium speed, taking care not to over mix.

4.    Fill muffin tins (grease if not using liners) 3/4 full.

5.    Bake at 180°C  for 30 minutes.