Gluten Free Pumpkin Spice Muffins

Warm spices, real pumpkin purée, and a crackly cinnamon-sugar crust — these muffins are everything fall baking should be, and they come together in one bowl without any fuss. A gluten free flour blend swaps in seamlessly here because the pumpkin purée keeps the crumb incredibly moist and tender, which is exactly the texture pitfall that trips up so many wheat-free baked goods. Cinnamon, ginger, nutmeg, and cloves layer up into that classic spiced aroma that will have your whole kitchen smelling like a bakery. The batter comes together fast — just whisk the wet ingredients, fold in the dry, and you're done — making this a genuinely easy weeknight or weekend bake. Each muffin cup gets a generous sprinkle of cinnamon sugar before hitting the oven, so you get a slightly crisp, sparkly top that looks as good as it tastes. The batch makes 12, so there's plenty to share, pack into lunchboxes, or stash for the week ahead.

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