Gluten-Free Pumpkin Muffins

Directions

1. Preheat the oven to 350 degrees F and generously grease 24 mini-muffin cups or 12 regular sized muffin tins.
2. In a large bowl, whisk together the Gluten-Free Flour, Coconut Flour, baking soda, xanthan gum, baking powder, cinnamon, nutmeg, ginger, and salt until it becomes one uniform consistency. NOTE: If you are using a GF Flour that already includes xanthan gum you do not need to add it again). Also, if you do not have coconut flour, you can replace it with more Gluten Free Flour. I like the coconut flour because it increases the muffins’ fiber content, making the muffins seem more like hearty breakfast bread than a cake-like dessert muffin.
3. In a separate bowl using an electric mixer, cream the butter until white.
4. Add the sugar and beat until fluffy, about 5 minutes.
5. Add the eggs, one at a time.
6. Stir in the pumpkin puree.
7. Stir in the dry ingredients in two parts, alternating with the milk.
8. Add optional chopped nuts or raisins.
9. Spoon the batter into the prepared muffin cups. Give the muffin tin a good tap or two on the counter to settle the mix.

Bake at 350 degrees F for 15 -18 minutes.

Let cool and drizzle with Cream Cheese Frosting.