I decided to make these as mini muffin bites this time around, but you could always use the standard size muffin tins, or giant size even!
1/2 cup vegetable oil
3 large eggs
1 1/2 cups turbinado sugar
1 can pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons gluten-free baking powder
1 3/4 cups sorghum flour
2 cups powdered sugar
1/2 cup sour cream
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
Preheat the oven to 350°F.
Beat together the oil, eggs, sugar until smooth.
Add pumpkin and beat until smooth, scraping the sides and bottom.
Sift together the spices, salt, baking powder, sorghum flour and xanthan gum.
Add in three batches to the pumpkin mixture, beating well each time.
Line a muffin tin with baking cups and fill each about 3/4 of the way full.
Bake for 18 to 21 minutes or until a toothpick inserted comes out clean.
Cool muffins completely on a wire rack.
Whisk together the sour cream, vanilla, cinnamon, adding more powdered sugar if needed
Drizzle on muffins and allow to sit for about 1 hour to set up.