Preheat oven to 375 degrees F. Line 6 muffin cups with paper liners.
in a large bowl, combine dry ingredients: gluten free flour, baking powder, salt, pumpkin spice and sugar. Stir well and set aside.
1 Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ¾ teaspoon Pumpkin Pie Spice, ⅔ Cup Sugar
In a second smaller bowl, crack and whisk your egg until frothy.
1 Egg
Add the wet ingredients to the egg: olive oil, vanilla, pumpkin puree and milk. Whisk together until smooth.
3 Tablespoon Olive Oil, ½ teaspoon Vanilla, ½ Cup Pumpkin Puree, ¼ Cup Non-Dairy Milk
Add the wet ingredients to the dry ingredients and fold together with a spatula, about 15 strokes.
Scoop the batter into your prepared muffin cups, dividing equally between 6 cups. It should be filled almost to the top. Sprinkle the tops with pumpkin seeds if using.
2 Tablespoon Pumpkin Seeds
Bake in preheated oven for 28-30 minutes, until tops spring back when gently poked.
Remove from oven to cool and serve. Do not cool in the muffin tin for more than 10 minutes or the bottoms will become wet with condensation.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days.