Ingredients
2 cups all-purpose gluten free flour blend with Xanthum Gum (e.g. Namaste)
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/8 tsp freshly ground nutmeg
3/4 C packed brown sugar
3 T unsulfured molasses
1/4 C coconut oil, melted
2 large eggs
1 C canned solid-packed pumpkin
1 tsp vanilla extract
1/2 C low fat buttermilk
1/4 C unsalted raw pumpkin seeds (optional)
Preparation
Preheat oven to 400 deg F. Coat a 12 cup muffin pan with cooking spray.
In a medium bowl combine dry ingredients (flour through nutmeg).
In a large bowl, combine sugar wet ingredients (eggs, oil, molasses, pumpkin, vanilla and buttermilk) with a wire wisk.
Add dry ingredients and mix until just combined.
Fill each muffin cup until about 2/3 full and sprinkle with pumpkin seeds.
Bake about 20 mins and test with a toothpick to see if done by inserting in muffin to see if the toothpick comes out clean.
Cool in pan on a wire rack for 15 min. Loosen muffins with a knife and let cool completely. Store in a closed container or wrap and freeze.
Taste great warm with cream cheese spread.
