Gluten-Free Pumpkin Muffins

• 1 cup Gluten-free All-purpose Flour
• 1/2 cups Coconut Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Kosher Salt
• 1 Tablespoon Cinnamon
• 1-1/2 teaspoon Ground Ginger
• 1/2 teaspoons Ground Cloves
• 1-1/3 cup Brown Sugar, Tightly Packed
• 1 cup Pumpkin Puree
• 2 whole Eggs
• 1/3 cups Grapeseed Oil
• 1 Tablespoon Vanilla Extract
• 1/3 cups Milk
• 1/2 teaspoons Lemon Juice
• 1 Tablespoon Confectioners Sugar (optional)

1. Preheat the oven to 350u0b0F.
2. Add all dry ingredients (including spices and brown sugar) together in a bowl. Whisk together to combine.
3. In a separate bowl, add all wet ingredients and whisk/stir until combined. Pour the wet pumpkin mixture into the bowl with the dry ingredients. Stir until the batter is smooth and there are no clumps.
4. Line a muffin tray with muffin liners or spray the tray with oil. Pour batter into the muffin holes and fill about 3/4 full. Bake for 22 minutes.
5. Optional: Sprinkle confectioner's sugar on a plate and dab the tops of the muffins in the sugar.

flour, coconut flour, baking powder, baking soda, kosher salt, cinnamon, ground ginger, ground cloves, brown sugar, pumpkin puree, eggs, grapeseed oil, vanilla, milk, lemon juice, confectioners sugar

Taken from tastykitchen.com/recipes/breads/gluten-free-pumpkin-muffins-2/ (may not work)