Wheat Free Pumpkin Muffins

This recipe for wheat free pumpkin muffins was adapted from one that originally called for a yellow cake mix and a can of pumpkin. What could be easier that that? To make it wheat free (and cheaper than buying a wheat free cake mix), I started by making my own version of a yellow cake mix. When you're making it, you won't believe that the finished product comes out so good because so little goes into it. Serve these with a hot cup of coffee or hot apple cider. Yum!

Ingredients:
1-1/2 cups gluten-free all-purpose flour mix
1 tsp. xanthan gum
1 c. granulated sugar
1/2 tsp. salt
1 tsp. baking soda
1-1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1 tsp. vanilla extract
1 15 oz can pumpkin

Directions:
1) Preheat oven to 350 degrees F. Spray muffin tin with cooking spray.
2) In a mixing bowl, combine the flour, sugar, salt, baking soda, cinnamon, nutmeg and cloves. Add the vanilla and pumpkin. Mix until dry ingredients are moistened. Fill each muffin cup about 3/4 full.
3) Bake for 20-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.

Nutrition Facts - Serving size: 1 muffin, calories: 121, fat calories: 3.2, total fat: 0.4 grams, saturated fat: 0 g, cholesterol: 0 g, sodium: 205 mg, total carbs: 230, fiber: 2 g, sugar: 18 g, protein: 1.6 g

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