Pumpkin Muffins

This recipe is from Gluten-Free Baking with the Culinary Institute of Art. This recipe is really good and tastes good the next day (after that I can't tell you because I never got them in the freezer).
Flour Blend #5
1 3/4 cup White Rice Flour
1 1/4 cup Tapioca Starch
1 3/4 Soy Flour
1/2 cup Whey (I used powdered milk this time but you can use soy milk powder)

Pumpkin Muffins
1 cup sugar
1/2 cup + 1 TB oil
2 eggs
1 cup pumpkin (canned works fine - a can that makes 2 pies makes 3 batches)
3/4 cup + 2 TB flour blend #5
1 TB cinnamon
1 1/4 teas baking soda
Preheat oven to 350. Mix sugar, oil, eggs and pumpkin with a whisk until fully combined. Add in flour, cinnamon, and baking soda. Mix by hand until fully combined. Pour into prepared muffin tins (I used paper cups and they peeled away really nicely). Bake 15 minutes of until skewer comes out clean. Cool for 5 minutes and then remove from pan. If you use a loaf pan bake 50-60 minutes.
You can ice with cream cheese frosting but these were great with just butter (or nothing).