These pumpkin muffins are a favorite of my taste tester and biggest critic who is always grateful for baked goods that aren’t overly sweet. I’m not usually a big pumpkin fan, but love these muffins. Even if they aren’t cookies.

Gluten Free Pumpkin Muffins

Combine the dry ingredients in a mixing bowl:

1¼ cups gluten free flour

½ cup brown or raw sugar

1½ teaspoons baking powder

½ teaspoon cinnamon

¼ teaspoon xanthan gum

¼ teaspoon each ginger and nutmeg

¼ teaspoon salt

¼ teaspoon baking soda

Combine the wet ingredients, then add to large bowl:

½ cup hemp milk

½ cup pumpkin puree

¼ cup melted butter or oil

1 egg, beaten

2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Fill paper lined muffin tins mostly all the way to the top. A number 16 disher is the perfect size for scooping batter evenly. Sprinkle with cinnamon sugar before baking. Bake for about 24-25 minutes, until tester inserted remains mostly clean. Yield: 10 pumpkin muffins

Cinnamon Sugar

2 tablespoons sugar

1/2 teaspoon cinnamon

Blend sugar and cinnamon thoroughly. Sprinkle on batter before baking. Or use after baking. Dip muffins in melted butter, then roll in cinnamon sugar.

Muffin Baking Tips