Gluten Free Pumpkin Muffins (Dairy-Free)

Ingredients:

• 2 cups Carla's Gluten Free All-Purpose Flour Blend Recipe
• 1 teaspoon gluten-free baking powder
• 2/3 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup dark brown sugar
• 2 large eggs
• 1 cup 100% pure pumpkin puree
• 1/2 cup cooking oil
• 1/2 cup + 2 Tablespoons milk of choice
• 1 teaspoon pure vanilla extract
• 1 cup chopped walnuts or walnut baking pieces (optional)

Instructions:

1. Preheat oven to 350F°. Oil a 12-cup muffin pan with gluten-free oil spray or neutral-flavored cooking oil; and set aside.
2. In a medium-sized bowl, whisk the flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until thoroughly combined; and set aside.
3. In the bowl of your electric mixer, beat the brown sugar and eggs fluffy, about 4 minutes.
4. Add pumpkin puree, oil, and milk; and beat until creamy.
5. Add the vanilla and beat on low until combined.
6. Add the flour mixture and beat on medium speed just until smooth.
7. Using a rubber spatula, fold in walnut pieces.
8. Distribute the batter between the 12 cups; and bake on the center rack for about 18 minutes or until a toothpick or skewer inserted in the center comes out clean.
9. Remove muffins from pan and transfer them to a wire rack to cool completely. (If desired, push cubes of roasted or boiled/tender pumpkin cubes into warm/hot muffins for garnish.)
10. Once cool, dust with confectioners' sugar or frost with your favorite frosting. I enjoy Gluten Free Cream Cheese Frosting.

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