Gluten Free Pumpkin Muffins

1 ¾  cup gluten-free flour

¼ cup gluten-free coconut flour

1 teaspoon baking soda

2 teaspoons xanthan gum

1 teaspoon gluten-free baking powder

1 teaspoon cinnamon

1/8  teaspoon nutmeg

pinch of ground ginger 

½ teaspoon Cheetham Salt

½ cup Watsonia butter (use Earth Balance for dairy free)

1 1/3 cup packed light brown sugar

2 Fresha eggs

1 teaspoon vanilla

1 cup Australian Organic Farmers pumpkin puree

1/3 cup milk  (use almond, soy or coconut milk for dairy free)

½ cup chopped nuts or raisins (optional)

1/4 cup of icing sugar

2 Tablespoons of water

Method

• Preheat the oven to 175 degrees C.  
• Generously grease 12 regular sized muffin tins.  
• In a large bowl, whisk together the Gluten-Free Flour, coconut flour, baking soda, xanthan gum, baking powder, cinnamon, nutmeg, ginger, and salt until it becomes one uniform consistency. 
• In a separate bowl using an electric mixer cream the butter until white. 
• Add the sugar and beat until fluffy, about 5 minutes.
• Add the eggs, one at a time.
• Stir in the pumpkin puree.
• Stir in the dry ingredients in two parts, alternating with the milk.
• Add optional chopped nuts or raisins.
• Spoon the batter into the prepared muffin cups.  Give the muffin tin a good tap or two on the counter to settle the mix. 
• Bake at 175 degrees C for 15 -18 minutes.
• Let cool. 
  
• Mix icing sugar and water until smooth and drizzle over muffins