Pumpkin Muffins

Pumpkin Muffins - I used Sun Flour mills all purpose Gluten Free flour

2 1/4 cups Sun Flour Mills all purpose flour (or your favorite GF flour)
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp xanthan gum
1/4 tsp baking soda
1 cup  packed dark brown sugar
1 cup canned pumpkin
1/2 cup butter, melted and cooled
1/4 buttermilk
2 eggs
3 TBL Molasses
1 tsp vanilla - Costco's Kirkland Signature or McCormick is gluten free, but always check labels

1. Preheat oven to 400 F. Spray 12 standard muffin cups with nonstick cooking spray.
2. Combine flour blend, salt, ginger, nutmeg, xanthan gum, and baking soda in medium bowl.
3. Whisk brown sugar, pumpkin, butter, buttermilk, eggs, molasses and vanilla in large bowl.  Add flour mixture in two additions, stirring until well blended after each addition.  Divide batter evenly among prepared muffin cups.
4. Bake 18-22 minutes or until toothpick inserted into centers comes out clean.  Cool in pan 5 minutes.  Remove to wire racks to cool slightly. Serve warm or at room temperature.  Makes 12 muffins

For best results scoop into muffin cup with one scoop filling it to the top without adding more batter.