I have had pumpkin on the brain the past few weeks and this is what I came up with. It is a bit dense but it has a great texture and taste.
Pumpkin Muffins
3 cups gluten free flour mix
2 t cinnamon
2 t nutmeg
1 t cloves
1/4 t ginger
1 t salt
1 t baking soda
4 medium eggs
2 cups sugar
1 cup oil
Preheat oven to 350
Mix dry together and set aside. Mix wet and combine with the dry. Fill muffin tins about 3/4 full and bake 20-25 minutes until toothpick comes out clean. Cool 5 minutes and then move to rack to finish cooling.
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