- 4 Eggs
- 1 cup Oil
- 1 1/3 cups All Purpose Gluten Free Flour
- 2/3 cup Corn Starch
- 2 teaspoon Cinnamon
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 1 2/3 cup Sugar
- 2 cups (1 16ounce can) of Pumpkin
- 2 teaspoons Salt
- 2 teaspoons Xanthan Gum
Beat together Eggs, Sugar, Oil, and Pumpkin
Stir together Flour, Corn Starch, Baking Powder, Cinnamon, Salt, Baking Soda, and Xanthan Gum
Add dry mix to pumpkin mix
I place 1/8 cup in each greased muffin cup. You may want to add more or less depending on your cups depth.
Bake at 350 degrees for about 12-15 min
lightly press top of muffins with your finger if the top bounces back they are done.
Let cool and then eat them all up.