Ingredients: ¼ cup shortening
½ cup sugar
¾ cup cornstarch
½ cup potato starch
½ cup milk
½ cup pumpkin puree
1 egg
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
Scant ½ teaspoon xanthan gum*
Walnut pieces and/or raisins (optional) TOPPING:
1 tablespoon sugar
Directions:
Preheat oven to 350°F. In medium bowl combine shortening and ½ cup sugar. Mix well. Add other ingredients and mix. Fill greased muffin tins (or use paper liners) about two-thirds full. Sprinkle a small amount of sugar on top of each muffin.
Bake 18 to 20 minutes or until toothpick inserted in muffins tests clean. The tops of the muffins should not look wet. Makes 8 or 9 muffins.
*NOTE: Xanthan gum is a food stabilizer and thickening agent used when gluten is not present. Recipe by Cory Mitchell.
