Pumpkin Spice Yogurt Muffins
Yields: 18 muffins
2 cups all purpose gluten free flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/3 cup lemon olive oil
1 teaspoon lemon juice
1 cup pumpkin puree
1 cup organic cane sugar
3 large eggs
1 1/4 cups organic whole milk yogurt (I used Stoneyfield)
Preheat oven to 350 degrees F. Spray muffin pan with olive oil or coconut oil spray or use silicone liners and set aside.
In large bowl, sift flour, baking powder, baking soda and salt together. Whisk in cinnamon, ginger and nutmeg.
In a separate bowl, whisk together olive oil and sugar. Add the eggs, one at a time. Add lemon zest and juice, yogurt and pumpkin puree. Whisk to combine.
Gradually stir in flour mixture.
Using ice cream scoop, fill muffin tins three-quarters full and bake for 20-25 minutes or until toothpick inserted in center comes out clean.