1C rice flour
2/3 C buckwheat flour
1/3C tapioca starch
(optional: include 2 Tbsp of ground flax seed for omega 3 supplementation - if added, cut down a Tbsp. or so of the oil)
Note: If you do not have to be gluten free, use 2 C regular flour - although the buckwheat is really nice!)
1/2 tsp. nutmeg
1 Tsp baking soda
1/2 tsp baking powder (use 1/4 if using wheat flour)
1/4 tsp sea salt
1-1/4 C sugar
1 small can pumpkin puree (I also use mashed sweet potatoes if I don't have approved pumpkin on hand)
1/4 C canola (1 Tbsp less if you're adding flax)
3 eggs
1 tsp vanilla (I use a glycerine based one but many gf bakers use the kind with alcohol in them without trouble)
3/4C chopped nuts (Optional)
Mix together all ingredients. Bake at 350 for 10 - 12 minutes for mini muffins, 15 - 18 minutes for cupcake sized muffins, and 1 hour for a loaf pan.
Miscellaneous notes:
If you don't have buckwheat, just use 2C of your favorite gf flour blend, this recipe seems to be very forgiving!
If you can tolerate cinnamon, this recipe tastes nice with 1/2 - 1 tsp of cinnamon instead of the nutmeg.
There is lots of moisture from the pumpkin (or sw. pot) so you don't need to add xanthan gum for the gf flour, but if you feel like you need to for the loaf you would add a slightly rounded 1/4 tsp.