Gluten Free Oatmeal Pumpkin Muffins

Muffin papers

3/4 cup Tom Sawyer Gluten-free flour

¼ cup buckwheat flour

1/4 cup turbinado sugar

1 teaspoon salt

1 teaspoon pumpkin pie spice

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 1/4 cups pumpkin puree

1/2 cup rice milk

2 eggs, beaten

1/4 cup maple syrup

3/4 cup quick-cooking rolled oats

Directions:

Preheat oven to 375 degrees F (190 degrees C). Spray 9 muffin cups with cooking spray. Whisk flour, buckwheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, rice milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes; set aside to cool 5 to 10 minutes before serving.

Adapted from Allrecipes.com