Gluten-Free Pumpkin Muffin

Ingredients:

• 210 g gluten-free flour mix
• 1 teaspoon ground cinnamon
• 1 1/4 tsp baking soda
• 0.5 tsp chopped ginger
• 1/4 tsp ground nutmeg
• 0.5 tsp salt
• 1 tbsp. pumpkin puree
• 3/4 cup cane sugar
• 2 large eggs at room temperature
• 3/4 cup vegetable oil
• 2 tablespoons whole milk yogurt

Preparation:

1. Preheat oven to 220°C. Line a large metal muffin tin with 9 paper muffin liners.
2. In a large bowl, whisk together the flour, cinnamon, baking soda, ginger, nutmeg, and salt. Set aside.
   
   In another large bowl, combine the pumpkin puree and cane sugar. (For best results, use a stand mixer.) Beat in both eggs, one at a time, until smooth. Slowly pour in the vegetable oil, moving down the side of the bowl while mixing.
   
   Add the dry ingredients 1/4 cup at a time, then mix thoroughly until half of the flour mixture is incorporated. Add the yogurt and mix well. Add the remaining flour and mix thoroughly.
3. Fill each of the 9 cupcake liners 3/4 full with batter.
4. Bake the muffins for 10 minutes, then reduce the oven temperature to 190°C (375°F) and bake until the muffins are golden brown (a toothpick inserted into the center of a muffin comes out clean), another 10-15 minutes.
   
   Let the muffins stand to cool for 10 minutes, then transfer them to a wire rack and let cool completely.
   
   You can cover muffins glaze.