Easy Gluten-Free Pumpkin Muffins

These gluten free pumpkin muffins have great texture & flavour, and come together in just minutes. With such a soft crumb, you'd never know they're gluten-free - perfect for Thanksgiving!

YOU WILL NEED: Pumpkin Puree Light Buckwheat Flour Sorghum Flour Coconut Flour Brown Sugar Maple Syrup Milk Vegetable Oil Large Eggs Spices & Salt Vanilla Extract Baking Powder Xanthan Gum Baking Soda Pepitas, nuts, or coarse sugar for topping, optional.

In a large bowl, combine flours, sugar, baking powder, spices, xanthan gum, baking soda, and salt, set aside. In a blender, process pumpkin puree, milk, oil, maple syrup, eggs, and vanilla until smooth.

Add pumpkin mixture all at once to the bowl of dry ingredients. Stir just until moistened (batter should be slightly lumpy.)     Divide batter among 12 prepared muffin cups.

If you’re adding any toppings - pepitas, sugar, nuts, etc - sprinkle it over each muffin now.

Bake until golden brown and a wooden toothpick inserted into the muffins comes out clean.

Cool muffins on a wire rack for 5 minutes. Enjoy!