Gluten Free Pumpkin Muffins

 

Super moist, delicious, & gluten free pumpkin muffins!  My girls even commented they enjoyed the gluten free ones better than the ones with regular flour.  I made these into mini muffins but you can make them into a bundt loaf or a loaf pan if you prefer.  A bundt pan takes about 45 minutes, and a loaf pan takes 60 minutes.  This is my Mom's pumpkin bread recipe except modified some and made with gluten free flour.

Ingredients

1 1/3 cup sugar

1/2 cup applesauce, unsweetened

1 1/2 cups canned pumpkin

2 eggs  (use my note for using flaxseed for egg-free)

1 2/3 cups gluten free flour (I used Bob's Red Mill brand)

1 tsp baking soda

1/4 tsp baking powder

3/4 tsp salt

1/2 rounded tsp cinnamon

1/2 rounded tsp cloves

1/4 rounded tsp ginger

dash allspice (optional)

dash nutmeg (optional)

Directions

Mix sugar, applesauce, pumpkin, and eggs in a large bowl.  In a separate container combine flour, baking soda, salt, baking powder, and spices.  Add all dry ingredients to the batter and blend well.  Spray mini muffin tin and divide batter evenly among the tin.  Bake 350 degrees for 20-22 minutes.  Allow to cool about 5-10 minutes before removing from pan.