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Try making these soft, sweet GLUTEN-FREE PUMPKIN MUFFINS to celebrate Gluten-Free Diet Awareness Month.

Servings: 9 – 12
• 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

• Preheat oven to 400°F. Grease a muffin pan and set aside.
• Combine dry ingredients in a mixing bowl.
• 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 to 12 of the cups.
• Bake for 20-25 minutes, or until muffins are golden brown and slightly firm to the touch.
• Top with cream cheese, butter, or even a drizzle of maple syrup! Try adding 1/2 cup of chocolate chips, butterscotch chips or raisins.

With thanks to Jacqui @


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