Pepita Pumpkin Muffins (gluten free)
When these muffins are baking the fragrant spices remind me of the holiday season. They're moist and topped with sugar and pumpkin seeds. They're always a big hit and perfect on a chilly morning.
Pepita Pumpkin Muffins
Servings: 2 dozen standard muffins, 3 dozen mini muffins
3 cups Yvette's gluten free flour
2 teaspoons ground cinnamon
1 teaspoon xanthin gum, or 2 Tablespoons ground white chia seeds
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground cloves
2 cups sugar
2 cups pumpkin puree
1 cup vegetable oil
2 large eggs
Sprinkling sugar or granulated sugar
1/2 cup salted and roasted pepitas
1. Preheat the oven to 350 degrees F.
2. In a small bowl, whisk together the Yvette's gluten free flour, cinnamon, xanthan gum, nutmeg, salt, baking soda and cloves. Set aside.
3. In a medium bowl mix the sugar, pumpkin puree, oil and eggs until blended. Add the dry ingredients, mixing just until combined.
4. Fill muffin pan with paper liners. Divide batter among muffin cups. Top with sprinkling sugar and pepitas. Bake until a cake tester inserted into center comes out clean, 20-25 minutes (12-15 minutes for mini muffins).
