Preheat oven to 325 degrees and place liners in muffin pan.

In small bowl combine golden flax meal and warm water and stir. Set aside for 10-15 minutes.

In large bowl combine turbinado sugar, brown rice flour, sorghum, potato starch, tapioca starch, cinnamon, xanthan gum, baking powder, baking soda, and salt. Whisk together.

Once flax egg is ready add it to dry mix with pumpkin and canola oil.

Mix well with stand mixer or hand held mixer.

Let batter sit 5 minutes before pouring it into the muffin cups.

Fill each muffin cup. The number of muffins you get will depend on how big you make them. You will likely have additional batter to make more than 12

Bake in the oven for 30 minutes on 325 degrees.

Cool, serve and enjoy!