Allergy Free Pumpkin Muffins
Ingredients:
1-1/2 cups gluten-free all-purpose flour
1 tsp. xanthan gum
1 c. granulated sugar
1/2 tsp. salt
1 tsp. baking soda
1-1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1 tsp. vanilla extract
1 15 oz can pumpkin
Directions:
1) Preheat oven to 350 degrees F. Spray muffin tin with cooking spray.
2) In a mixing bowl, combine the flour, sugar, salt, baking soda, cinnamon, nutmeg and cloves. Add the vanilla and pumpkin. Mix until dry ingredients are moistened. Fill each muffin cup about 3/4 full.
3) Bake for 20-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.
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