Gluten Free Pumpkin Muffins

2 Cups gluten free flour (I use the Costco blend)

2/3 Cup firmly packed brown sugar

1/3 Cup sugar

1 Tablespoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon (Ok. I admit it. I usually add a bit more than this.)

1/4 teaspoon baking soda

1/4 teaspoon ginger

1/2 Cup butter, melted

1/2 Cup mashed cooked pumpkin

1/3 Cup butter milk (Or substitute 1 teaspoon lemon juice plus enough milk to equal 1/3 cup. Let it sit together for 5 minutes.)

2 eggs, beaten

Heat oven to 400. Place paper baking cups into muffin pan. Mix together dry ingredients. In separate bowl, combine wet ingredients. All at once, combine wet and dry ingredients. Mix until just moistened. Spoon batter into prepared muffin pan. Bake 15 – 20 minutes or until a toothpick inserted in center comes out clean. Cool 5 min, then remove from pan.