Pumpkin or Sweet Potato Muffins

egg, dairy, corn and soy free

• 3 cups GF/CF flour
• 2 cups sugar
• 2 cups mashed cooked or canned pumpkin or sweet potatoes
• 1/2 teaspoon cinnamon
• 2 teaspoons baking soda
• 1 cup canola oil

1. In a large mixing bowl, sift together dry ingredients.
2. Add oil and pumpkin, mixing well.
3. Transfer into well greased or lined muffin tins and bake at 350° until fork inserted in center comes out clean - about an hour.

© 2001, Diane Hartman, all rights reserved

Pumpkin or Sweet Potato Muffins/Pumpkin Muffins/Pumpkin Bread/Pumpkin Bread II