Ingredients
- 1/2 cup sgluten free baking flour blend WITH binder, see notes
- teaspoon baking powder
- teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- cup pumpkin puree, not pumpkin pie filling, Libby’s recommended
- cup granulated sugar
- large eggs
- 1/4 cup vegetable oil or can ola oil
- 1/4 cup unsweetened applesauce
- teaspoon svanilla extra ct
- turbinado sugar, for topping, optional
Instructions
- Preheat the oven to 350 degrees then line a 12 cup muffin tin with paper liners and set aside.
- To a medium size mixing bowl, add the gluten free flour blend, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon then whisk to combine and set aside.
- To a large mixing bowl, add the pumpkin puree, sugar, eggs, oil, applesauce, and vanilla extract then whisk until smooth. Add the dry ingredients to the wet ingredients then whisk until smooth.
- Scoop 1/4 cup batter into each lined muffin cup then sprinkle the tops with a pinch (~1/2 teaspoon) turbinado sugar, if using. Bake for 19 21 minutes, or until a toothpick inserted into the center of the muffins comes out clean, rotating the pan 180 degrees halfway through.
- Let the muffins cool inside the tin for 10 minutes then transfer them to a cooling rack to cool completely. Once cool, transfer to a storage container with a lid. Note: as with most gluten free muffins or cupcakes, these Pumpkin Muffins come out of the paper liners, and become more soft and tender, starting on day 2.
