For the filling:
2 cups heavy whipping cream
1/4 cup confectioners’ sugar
1 tsp Vanilla
For the muffins:
3 cups Gluten-Free all-purpose flour
1/2 teaspoon xanthan gum
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
Brown Sugar... to sprinkle on top before baking.
To prepare the topping combine the Whipping Cream, Vanilla and confectioners’ sugar in a medium bowl and Whip well until fluffy.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.
To assemble the muffins, fill each muffin pan by dividing the batter among the muffin cups.
Sprinkle brown sugar on top for that extra little sweetness.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely.
Top with whipped cream.