Pumpkin Muffins – Haylie Pomroy

Ingredients

• 1 3/4 cups gluten-free quinoa or brown rice flour
• 3/4 cup birch xylitol
• 2 tablespoons arrowroot
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 3/4 cup canned pumpkin
• 1/2 cup rice milk
• 4 large egg whites
• 2 teaspoons vanilla extract
• 2 tablespoons finely chopped ginger