Pumpkin and Sunflower Seed Muffins - GLUTEN FREE

* 1 3/4 cup of your favourite gluten-free flour mix
* 1 tsp gf baking soda
* 1/2 tsp gf baking powder
* 1 tsp xanthan gum
* 1 tsp cinnamon
* 1/2 tsp nutmeg
* 1/2 tsp cloves
* 1/2 tsp ground ginger
* 1/2 cup butter, softened
* 1 1/3 cups packed dark brown sugar
* 2 eggs
* 1 1/4 cup pumpkin puree
* 1/2 cup sunflower seeds (you can omit these or add walnuts or dried fruit, I’m sure cranberries would be amazing!)

1. Pre-heat oven to 350F (180C) and grease a 12 cup muffin pan. Alternatively you can use muffin cups.
2. Mix together all of the dried ingredients (NB: the sugar is not a dry ingredient), set aside
3. Beat the butter until smooth and white (4 minutes or so), add the sugar and cream until fluffy. Then add both eggs, continue to beat until the mixture is nice and uniform. Mix in the pumpkin puree until well blended, if using homemade make sure you do not have any pumpkin lumps.
4. Blend the dry ingredients and wet ingredients. This will be a very thick mixture! If using a hand mixer, be careful not to burn it out the motor!
5. Fold in sunflower seeds.
6. Bake in the pre-heated oven for 25 minutes. Make sure they are done by inserting a toothpick in the top of the muffin. If the toothpick comes out clean then the muffins are done, if there is goo stuck to the toothpick continue to bake for a few more minutes and then check again.
7. Remove from oven and allow to cool completely before removing from the muffin tin. Failure to do this will result in damaged muffins.
8. ENJOY!


Number of Servings: 12

Recipe submitted by SparkPeople user ECHOSPRINGS.