I've made a lot of sub-par gluten-free pumpkin muffins in the past few years. Most of them taste okay, but they're fairly dense and not my favorite, in the end. Here's a recipe I think I can finally stick with!
1 cup gluten free oat flour
1/4 cup arrowroot flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash of salt
1 cup pumpkin puree
1/2 cup brown sugar
2 Tbs molasses
1/4 cup butter, melted
1/4 cup almond milk at room temperature
1 tsp apple cider vinegar (optional)
Preheat the oven to 400 degrees. In a small bowl, combine dry ingredients, mix well, and set aside.
In a larger bowl, combine the butter and almond milk until smooth. Add apple cider vinegar, if using, and mix well. The vinegar is optional, but the acid will help make the muffins a little fluffier.
To the butter and milk mixture, then add the pumpkin, eggs, sugar, and molasses, and blend until smooth. Stir in the dry ingredients until combined, and then distribute between 10-12 prepared muffin cups. Bake for 20-25 minutes.