Spiced Pumpkin Muffins (Gluten-Free Recipe)

• 2 cups Gluten-Free Flour Blend (see below)
• 2/3 cup firmly packed brown sugar
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground ginger
• 1/2 cup Land O Lakes Butter, melted
• 1/2 cup mashed cooked pumpkin*
• 1/3 cup buttermilk**
• 2 Land O Lakes Eggs slightly beaten

1. Heat oven to 400F.
2. Place paper baking cups into 12-cup muffin pan cup or grease cups.
3. Set aside.
4. Combine all ingredients except butter, pumpkin, buttermilk and eggs in bowl.
5. Combine all remaining ingredients in another bowl.
6. Stir into flour blend mixture just until moistened.
7. Spoon batter into prepared muffin pan.
8. Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
9. Cool 5 minutes; remove from pan.
10. *Substitute canned pumpkin.
11. **Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup.
12. Let stand 5 minutes.

flour, brown sugar, sugar, baking powder, salt, ground cinnamon, baking soda, ground ginger, butter, mashed cooked pumpkin, buttermilk, o lakes eggs

Taken from www.landolakes.com/recipe/3316/spiced-pumpkin-muffins-gluten-free-recipe (may not work)