Gluten Free Pumpkin Muffins

For over a year, I have been an avid reader of Megan’s Munchies. Megan is not only adorable, but she is a regular kitchen genius! Most of her recipes are not gluten free, but she always offers me inspiration.

With the return of the Pumpkin Spice Latte, Megan began posting recipes with a pumpkin theme. Last year Megan posted a ton of pumpkin recipes, and in all honesty, she opened my eyes to the fact that pumpkin is NOT just for pie. And so I baked my FIRST pumpkin recipe, and as it turns out, not only I was able to enjoy it!

Gluten Free Pumpkin Spice Muffins

You’ll need:

• 1 1/2 cups gluten free all-purpose flour (I used Beth’s)
• 1 tsp. baking powder
• 2 cup pureed pumpkin (the ingredient list should be just pumpkin, no spice)
• 1/3 cup vegetable oil
• 2 large eggs
• 3 tsp. pumpkin pie spice
• 1 1/4 cups sugar
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon

Preheat oven to 350. Whisk the pumpkin, oil, eggs, pie spice, sugar, baking soda, and salt until smooth. In a separate bowl, whisk together the flour and baking powder. Then add the flour mixture to the pumpkin mixture and whisk until just combined.

The batter will be THICK. Line a muffin pan with cupcake liners and spray with cooking spray. Drop in a spoon full of batter and smooth the top. Sprinkle with sugar and cinnamon and then bake for 25-30 minutes.

Tasty! These would be great with a Maple Cream Cheese icing. The next time I make this recipe I think I’ll try using a mixture of raw sugar and brown sugar. But I was more than pleased with the recipe!

Gluten Free and GOOOOOOOD!