Pumpkin Muffins

INGREDIENTS:
2 T. Ground Flax
6 T. hot water
1 (15 ounce) can 100% pure pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 Cup Canola or other safe oil
1 cup dark brown sugar (use your sweetener of choice - I used organic cane brown sugar)
1 Cup Brown Rice Flour
1/2 Cup Tapioca Flour or Starch
1/2 Cup Rice Bran
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt

DIRECTIONS: Adjust oven rack to center position and heat oven to 425 degrees (350 for large muffins). Spray 36 mini-muffin cups with vegetable cooking spray (Or large Muffins cups). Mix ground flax and hot water in a small dish, set aside. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in flax and water mixture.Meanwhile, whisk the flours, bran, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for mini - 15-25 for Large Muffins (the tops should be cracking a bit). Let stand a few minutes, then transfer mini-muffins to a wire rack to cool.