Gluten Free Moist Pumpkin Muffins

• 2 cups all-purpose gluten free flour blend with Xanthum Gum (e.g. Namaste)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/8 tsp freshly ground nutmeg
• 3/4 C packed brown sugar
• 3 T unsulfured molasses
• 1/4 C coconut oil, melted
• 2 large eggs
• 1 C canned solid-packed pumpkin
• 1 tsp vanilla extract
• 1/2 C low fat buttermilk
• 1/4 C unsalted raw pumpkin seeds (optional)

1. Preheat oven to 400 deg F. Coat a 12 cup muffin pan with cooking spray.
2. In a medium bowl combine dry ingredients (flour through nutmeg).
3. In a large bowl, combine sugar wet ingredients (eggs, oil, molasses, pumpkin, vanilla and buttermilk) with a wire wisk.
4. Add dry ingredients and mix until just combined.
5. Fill each muffin cup until about 2/3 full and sprinkle with pumpkin seeds.
6. Bake about 20 mins and test with a toothpick to see if done by inserting in muffin to see if the toothpick comes out clean.
7. Cool in pan on a wire rack for 15 min. Loosen muffins with a knife and let cool completely. Store in a closed container or wrap and freeze.
8. Taste great warm with cream cheese spread.

allpurpose, baking soda, salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg, brown sugar, t, coconut oil, eggs, pumpkin, vanilla, buttermilk, pumpkin seeds

Taken from www.epicurious.com/recipes/member/views/gluten-free-moist-pumpkin-muffins-51411601 (may not work)