Ingredients

2 1/2 cups Gluten Free Pantry All Purpose Baking Flour
3/4 cup coconut flour
1 cup sugar

2 tablespoons pumpkin pie spice mix
2 teaspoons baking soda

1 teaspoon salt

1, 15-ounce can pumpkin puree (plain)
1 cup vegetable oil
1/2 cup maple syrup
1/2 cup milk
4 eggs

Brown Sugar Frosting

3 tablespoons butter, or non-dairy buttery spread such as Earth's Balance
1/4 cup packed light brown sugar
2 tablespoons milk, apple cider, or orange juice
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Directions

Preheat oven to 350 F. Mix all dry ingredients in a large bowl. Whisk wet ingredients together in a separate bowl.  Fold into dry mixture. Whisk until combined and smooth.
Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray. Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.  Cool 10 minutes in pans then turn onto wire rack to cool completely. 
Frost with Brown Sugar Frosting below if desired. 
Brown Sugar Frosting:
Spoon the butter, brown sugar and milk into a small saucepan; and heat on medium heat, stirring constantly. When the mixture is smooth and hot, and begins to bubble, remove the pan from heat and allow it to cool about 5 minutes. Pour the brown sugar mixture into a mixing bowl. Add the vanilla and spices, and beat. Begin adding the powdered sugar, a little at a time and beat until smooth; add more sugar as needed to thicken the frosting.
Makes 24 muffins.

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