Pumpkin-Spice Muffins

Directions

1. 1
   Preheat the oven to 325F.
2. 2
   Line a standard 12-cup muffin tin with paper liners.
3. 3
   In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and ginger.
4. 4
   Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients.
5. 5
   Stir until the batter is smooth and thick.
6. 6
   Using a plastic spatula, fold in the pumpkin and hot water until both are evenly distributed throughout the batter.
7. 7
   Pour 1/3 cup batter into each prepared cup, almost filling it.
8. 8
   Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 10 minutes.
9. 9
   The finished muffins will be soft to the touch, and a toothpick inserted in the center will come out clean.
10. 10
    Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely.
11. 11
    Store the muffins in an airtight container at room temperature for up to 3 days.