Gluten-free, almost dairy-free, Pumpkin Muffins

So, I've updated my Pumpkin Bread/Muffin recipe to make gluten-free and almost dairy-free (still has butter in it, you could use shortening instead and make it completely dairy-free) muffins

Pumpkin Muffins - gluten-free and almost dairy-free
Sift together:
1 3/4 C. gluten-free multi-purpose flour (I used King Arthur Flour)
1/4 tsp xantham gum for every 1c gf flour used
1/4tsp double acting baking powder (can substitute gf baking powder)
1 tsp baking soda (can substitute gf baking soda)
1 tsp salt
rounded 1/2 tsp cinnamon
rounded 1/4 tsp nutmeg
rounded 1/4tsp ginger

Preheat over to 350F.


In a bowl, beat 2/3 c brown sugar, 2/3c white sugar, 1/3c butter, and 2 eggs.
Add and beat in 1 c canned pumpkin

Add the dry ingredients to the bowl alternately with 1/3 c almond milk, 1/2 tsp vanilla. Beat only enough to make sure flour mixture/milk is mixed in- don't over beat.

Place batter in aluminum muffin cups (muffins will stick if you use just paper cups) and bake ~28 minutes - time varies depending on how full the cups are so keep an eye on them. Cool on wire rack. Eat fresh or freeze (see update below on freezing).

**Update** These also froze and thawed really well. I had them in the freezer for about 3 weeks and they still tasted great!