You won't feel like you are missing out on anything with this muffin recipe!
This recipe comes from Mama Knows Gluten Free.
Ingredients
1 3/4 cup gluten-free all purpose flour with xanthan gum
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
2 large eggs at room temperature
2/3 cup packed brown sugar
1/2 cup sugar
1/2 cup vegetable oil
1 tsp. vanilla extract
1 1/4 cup canned pumpkin puree
INSTRUCTIONS
Preheat oven to 350 degrees. Line muffin tin with 12 paper liners.
In large bowl, whisk together flour, baking power, baking soda, salt and spices.
In separate bowl, whisk together eggs, brown sugar, sugar, oil and vanilla.
Whisk pumpkin into wet ingredients.
Gradually add wet ingredients into dry ingredients. Mix until combined
Divide batter among muffin cups, filling each almost full.
Bake for 18-22 minutes or until toothpick comes out clean.
Cool in tin for 5 minutes, then transfer to wire rack to cool completely.