Pumpkin Muffins

I got this recipe from my sister-in-law Molly who received it from a friend a few years ago. The recipe was already given in GF format as well as a version made with all purpose flour. I tweeked a few things to make it an easily accessible GF recipe. I made mini muffins and froze the majority of them. They are just as delicious defrosted from the freezer as they were fresh from the oven.

Ingredients

3 cups GF Flour
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 tablespoon Flaxseed
3 eggs
2/3 cup canola oil
1 (15 ounce) can of pumpkin

Directions

In a large bowl combine all of the dry ingredients and whisk together. In a separate small bowl add the eggs, oil and pumpkin and whisk until the eggs are slightly beaten and the ingredients are well blended. Combine the wet ingredients to the dry and stir just until all ingredients are wet.

Bake in a 350 degree oven for 10-12 minutes or until slightly golden brown. This recipe yields 60 mini muffins.