I found a basic recipe on Cooks.com and then adapted it to be gluten free and more like something I would eat. They were a big hit and more of them were eaten than the other muffins with gluten in them. They are really moist and light with a great texture.
Dry ingredients:
3 1/3 cups gluten free flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons Xanthan gum
2 cups sugar (I used turbinado sugar)
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
Wet ingredients:
1 cup vegetable oil
4 eggs
2/3 cup buttermilk
2 cups pumpkin
2 Tablespoons molasses
Preheat oven to 350. Sift together dry ingredients into a large bowl. Combine wet ingredients together in another bowl and then add to dry ingredients. Mix well.
Prepare muffin tins and add batter. I filled mine pretty full (a bit over 3/4 full) since gluten free baked goods don't rise as much. They baked for 25 minutes in my oven, but I started checking them at 20 minutes. 20-30 minutes should cover most ovens. A toothpick inserted in the center should come out clean. It does depend on the oven and how full you filled the muffin tins. Remove muffins from tins after about 5-10 minutes. If you leave them in the pan too long the bottoms will get wet and soggy from condensation. They can cool on a plate or a cooling rack just as easily. Plus then you can try one to make sure that they are good. Then you can have a second one 'just to be sure.'
I got about 2 1/2 dozen muffins from this recipe. I also made a wonderful pumpkin soup, I did not get a picture of that but I will get the recipe up soon. It was easy and really good.
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