These are a staple of ours. They are one of the few gluten free baked items that I like so far. Sometimes we skip the pumpkin and add applesauce or another fruit or something else that's a little wet. These muffins are moist so they freeze very well. I freeze them in freezer ziplock baggies and get out as many as I need to thaw. If I need to go quickly I'll thaw them in the oven for 10 minutes at 350 degrees but it dries them out a little. Try to set them out the morning before instead. Since it's a staple the directions are all over the place. Just make sure your batter looks like muffin batter (sort of thick, barely beat it, lumps are good) and that you grease or oil the muffin tins so it comes out ok. I usually double the batch.
2-4 eggs, beaten
1 cup milk, water, or coconut milk
1/4 cup approved oil, approved shortening, or coconut oil
3 cups flour, all purpose, wheat, GF baking mix, or any flour. Millet, brown rice, and white or garbanzo bean is a good combination. If using coconut flour decrease a little, it absorbs liquid like crazy.
1 cup sugar, or 3/4 cup agave or honey, or 1/2 tsp pure stevia plus 1/4 cup other sweetner, or if you're used to stevia 1 tsp pure stevia.
4 tsp baking powder
1 tsp sea salt or other salt
1-2 cups of anything moist like pumpkin, applesauce, or thickly pureed fruit
1-2 tsp spices to go with it. My spice is a combination including cinnamon, ginger, allspice, nutmeg, and corriander.
Heat oven to 400 degrees. Grease muffin tins with an approved oil or butter. Beat eggs and add all wet ingredients. Mix in remaining ingredients just till flour is moistened. Batter should be a little lumpy.
Fill muffin tins 2/3 cups full. Bake 25 minutes or until done. Immediately remove from pan. If freezing, let cool, then package, then freeze.