Gluten Free Pumpkin Muffins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 3 large eggs
• 2 tablespoons honey
• 1 (15 ounce) can pumpkin puree
• 1 3/4 cups king arthur gluten-free flour (or brown rice flour blend)
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 cup shortening

Recipe

• 1 preheat the oven to 350°f grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.
• 2 whisk together the eggs, molasses, and pumpkin purée. set aside.
• 3 whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.
• 4 add the soft butter, mixing with an electric mixer until evenly crumbly. the mixture will look like coarse sand.
• 5 add the egg mixture a bit at a time, beating well with an electric mixer after each addition. beat for 1 to 2 minutes, until the mixture is fluffy.
• 6 scoop the batter into the prepared pan, mounding the cups full. the batter will rise above the level of each cup; that's fine.
• 7 let the muffins rest for 10 minutes.
• 8 bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. remove from the oven and let rest for 5 minutes before removing from the pan. best served warm.
• 9 yield: 12 muffins.