Gluten Free Pumpkin Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 3/4 cup Brown sugar, light
  • 1/2 tsp Cinnamon
  • 1 1/4 cup Gluten free all purpose flour
  • 1/4 tsp Nutmeg
  • 1 1/2 tsp Pumpkin pie spice
  • 1/4 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 1/4 cup Light cream

Found on dishingdelish.com

Description

Ingredients

• 1 1/4 cup gluten free all-purpose flour
• 3/4 cup light brown sugar
• 2 tsp baking powder, double acting
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 cup pumpkin puree
• 2 eggs
• 1/4 cup butter, softened at room temperature (1/2 a stick)
• 1/4 cup light cream

Directions

• Preheat oven to 400°F. Grease a muffin pan and set aside.
• Combine dry ingredients in a mixing bowl (flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, nutmeg, salt).
• In a separate bowl beat eggs, then add to dry ingredients.
• Add cream, butter, and pumpkin puree to dry ingredients. Stir all ingredients together (or use an electric beater or stand mixer) until well combined.
• Add muffin batter to greased muffin tin evenly among 9 of the cups. (You can spread them among 12, but the muffins will be slightly smaller).
• Bake for 20-25 minutes, or until muffins are golden brown and slightly firm to the touch.