Gluten Free Pumpkin Muffins

• 7/8 cups Gluten-free All-purpose Flour
• 1 dash Salt
• 2 teaspoons Pumpkin Pie Spice
• 1 teaspoon Baking Soda
• 1/4 cups Sugar
• 1/4 cups Brown Sugar
• 1 Tablespoon Brown Sugar
• 1/4 cups Canola Oil
• 1/4 cups Unsweetened Applesauce
• 2 whole Eggs
• 1 cup Pumpkin Puree
• 1 teaspoon Gluten Free Vanilla Extract

1. Preheat oven to 350 F. Grease a 12-count muffin pan with nonstick cooking spray and set aside.
2. Mix flour, salt, pumpkin pie spice and baking soda together in a medium bowl. Set aside.
3. In a large bowl, beat or whisk the sugars, oil, applesauce and eggs. Add in pumpkin puree and whip until fully combined. Stir in vanilla. Carefully pour the dry ingredients into the wet ingredients and mix well. Add additional spice or sugar to taste.
4. Fill muffin cavities about 3/4 the wall full. Then bake for 20-22 minutes, or until golden brown. Then remove them from the oven and let muffins cool slightly. Enjoy!
5. Recipe adapted from Bob's Red Mill.

flour, salt, pie spice, baking soda, ubc, ubc, brown sugar, ubc, ubc, eggs, pumpkin puree, vanilla

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