Spiced Pumpkin Muffins (Gluten-Free Recipe*)

Heat oven to 400°F. Place paper baking cups into 12-cup muffin pan cup or grease cups. Set aside. 

Combine all ingredients except butter, pumpkin, buttermilk and eggs in large bowl. 

Combine all remaining ingredients in medium bowl. Stir into flour blend mixture just until moistened. 

Spoon batter into prepared muffin pan. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.

*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.

**Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.