Light and fluffy gluten free pumpkin muffins are delicious for a fall breakfast or dessert.
Add the gluten free flour blend, spices, baking soda, and salt. Mix on low speed until combined.
Pour batter into muffin cups and bake for about 25 minutes or until toothpick inserted in center of muffin comes out clean. Allow the muffins to cool in the pan.
I like to use my gluten free flour mix in this recipe, but many different store bought blends would work, too.
You can store these muffins in the freezer in a freezer bag for up to two months.
If you aren't gluten free, go ahead and make these with regular all-purpose flour.