PUMPKIN-CRANBERRY MUFFINS

1/2 c. garfava bean flour
1/2 c. tapioca flour
1/2 c. cornstarch
1-1/2 t. guar gum
1/2 c. sugar
2 t. egg replacer
2 t. baking powder
3/4 t. salt
1 t. pumpkin pie spice

2 eggs
1/2 c. almond milk
1/2 c. pumpkin puree
1/4 c. + 1 T. unsweetened applesauce
1 c. cranberries, fresh or frozen, chopped

1. Preheat oven to 375.

2. Combine dry ingredients in mixing bowl. In a smaller bowl, combine eggs, milk, pumpkin and applesauce. Beat with a fork until well blended and stir into dry ingredients until just moistened. Stir in cranberries.

3. Fill muffin cups 2/3 full and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing.

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Adapted from a recipe by Bette Hagman.