Gluten Free Pumpkin Muffins

October is right around the corner!

Yield: 12 muffins

You will need:

  • 1 & 3/4 cup gluten free flour (I like King Arthur’s Gluten Free Measure for Measure Flour)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 15 oz can pumpkin purée
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice (or 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cinnamon, and 1/4 tsp cloves)
  • pinch of salt

Directions:

  • Preheat oven to 350 degrees and prepare a muffin tin with liners or non-stick spray.
  • In a large bowl, add all dry ingredients (flour, sugars, baking soda, salt, and spices) and whisk until well incorporated.
  • In a medium size bowl, add all wet ingredients (pumpkin purée, vanilla extract, vegetable oil, and eggs). Mix until smooth.
  • Add the wet ingredients to the dry ingredients. Stir until combined, but be careful not to over mix.
  • Scoop muffin batter into muffin tins, fill to the brim.
  • Bake in the oven for 20 to 25 minutes.
  • Remove from the oven and let cool for 5 to 10 minutes, enjoy!

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