Pumpkin Bread or Muffins
1 cup packed dark brown sugar
1/3 cup mild tasting oil
2 eggs (or 2 T ground flax seed mixed with 6 T hot water until thick)
1 ¼ cup pumpkin puree
1 1/2 teaspoons gluten free vanilla extract
1 1/3 cups gluten free bean based flour blend
3/4 teaspoon xanthan gum
3/4 teaspoon baking soda
3/4 teaspoon baking powder (if egg free, increase to 1 teaspoon)
1 1/2 teaspoons ground cinnamon
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
Preheat oven to 350 degrees F. Grease bread pan or line muffin cups with cupcake liners.
In a mixing bowl of a stand mixer, beat brown sugar, oil and eggs until well combined. Add pumpkin and vanilla and blend well.
In a separate bowl, whisk together the rest of the ingredients. Add the dry ingredients into the wet mixture and mix until just combined. Scrape down sided of bowl and mix again.
Pour the batter into prepared baking pan. Bake in a pre-heated oven 45-50 minutes for bread pan, or 20-25 minutes for cupcakes, or until a wooden pick inserted into the center emerges clean. If desired, sprinkle with finely chopped toasted pecans or walnuts prior to baking.