These pumpkin-inspired muffins courtesy of The Tefft House located in Plainview, MN will have the whole house smelling simply divine while baking!
Gluten Free Pumpkin Muffins
2 cups gluten free flour (such as Domata or Bob’s Red Mill All Purpose Gluten Free Baking Flour)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ cup ground flax seed (optional)
1 cup Libby’s Solid Pack pumpkin
¼ cup sour cream (“Mom” prefers organic)
1 cup light brown sugar
1/2 cup heavy whipping cream
2 eggs (“Mom” prefers cage-free, organic eggs)
¼ cup softened butter (“Mom” prefers organic)
Preheat the oven to 350 degrees. Sift together the first seven ingredients.
In another bowl, combine the pumpkin, sugar, cream, sour cream, and eggs. Mix thoroughly. Add the dry ingredients and butter; mix until well blended.
Spray muffin cups with baking spray. Fill each cup almost to the top. Bake for 35 minutes or until a toothpick inserted in the center of the muffin comes out clean. Remove from pans. Serve immediately.
This recipe makes 12 muffins.
*Recipe and image courtesy of BNBFinder.com.*