Gluten-Free Pumpkin Muffins

Name: Gluten-Free Pumpkin Muffins
Yield: 9
Ingredients: 3/4 c brown sugar; 3/4 c vegetable oil; 210 gal gluten-free all-purpose flour; 1 tsp ground cinnamon; 1 c pumpkin puree; 2 large eggs, at room temperature; 2 Tbsp whole-milk yogurt; 1 1/4 tsp baking soda; 1/4 tsp ground nutmeg; 1/2 tsp ground ginger; 1/2 tsp kosher salt

0 mins

Total time

9

Serving

11

Ingredients

Enable cook mode

Ingredients

³⁄₄

cbrown sugar

³⁄₄

cvegetable oil

210

galgluten-free all-purpose flour

tspground cinnamon

cpumpkin puree

large eggs, at room temperature

Tbspwhole-milk yogurt

1¹⁄₄

tspbaking soda

¹⁄₄

tspground nutmeg

¹⁄₂

tspground ginger

¹⁄₂

tspkosher salt

Directions

Step 1

Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.

Step 2

Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.

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