Everyone’s Favorite GF Pumpkin Muffins
Thanks to Carla Carter for sharing this recipe! Since these go SO fast, Carla always doubles the recipe and instead of 3 additional eggs, she uses flax seed (1 egg = 1 tablespoon of flax seed set for 5 minutes in 3 tablespoons of water). These freeze quite well to be enjoyed anytime. On behalf of Carla’s nephew Colby, don’t forget to add “Love,” as the most important ingredient!
  1. Preheat oven to 350° F. Line muffin tins with paper baking cups or grease with nonstick oil of choice.
  2. In a medium bowl, mix GF flour, salt, baking soda, baking powder, and spices together. Set aside.
  3. In a larger bowl, mix the oil with the sugar until blended. Add the dry ingredients to the oil/sugar mixture and beat until blended.
  4. Gradually beat in the eggs.
  5. Fold in pumpkin puree.
  6. Pour batter into muffin tins approximately ½ way (although I always do a little more!)
  7. Bake for 35 minutes, or until an inserted toothpick comes out clean. Let cool for ten minutes prior to serving.