Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, add the gluten free flour mix, pumpkin pie spice, baking soda and salt. Mix with a whisk to combine.
In a large bowl, add the sugar, pumpkin, eggs, oil, almond milk and vanilla; beat until just blended.
Add the flour mixture to the pumpkin mixture all at once and mix just until combined.
Set the batter aside to rest to 30 minutes.
Using a muffin scooper, or a large spoon, spoon the batter into the prepared muffin cups. As an extra touch, top each muffin with a pinch of sugar – this is not essential, but adds a nice finished look on the top.
Preheat the oven to 400 F. Bake for 20 - 25 minutes. Check them using the wooden toothpick test to test for a clean toothpick.
Serve muffins warm or cool.
Video
Notes
Ingredients should be at room temperature.
Use a whisk for quickly and easily mixing the dry ingredients.
The rest time is very important! All the batter to rest the full 30 minutes before portioning into the muffin cups.
A spatula makes portioning the muffin batter easy and less messy.
Watch the bake time as it could be anywhere from 20 - 25 minutes.