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Pumpkin Spice Muffins {Gluten Free}

3 cups gluten-free all-purpose flour
2 tablespoons flax meal
2 teaspoon xanthan gum
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon poppy seeds
1 teaspoon vanilla extract
3/4 cup canola oil
3 cups pumpkin

Preheat oven to 350 degrees F.
Spray muffin tins with cooking spray.
In a mixing bowl, combine the flour, flax meal, sugar, salt, baking soda, cinnamon, nutmeg, cloves and poppy seeds.
Add the oil, vanilla and pumpkin.
Mix until dry ingredients are moistened.
Fill each muffin cup about 3/4 full.
Bake for 20-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.

Note: Turn this recipe into a cake by adding 1/2 teaspoon more baking soda and bake in a cake pan.

Pumpkin Spice Cake

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