Pumpkin Muffins (gluten-free)

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2 cups gluten-free biscuit and baking mix (I used Bob's Red Mill)

1 cup milk
1 cup Greek yogurt

1/2 cup pumpkin puree

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 cup vegetable oil

2 eggs, room temperature

1/2 cup sugar

1 teaspoon salt

Pre heat oven to 400 F.

Blend all the ingredients together until smooth.

Line a 12 cup muffin pan. Fill 3/4 full. Bake for 15 minutes or until a stick inserted into the center comes out clean.

Drizzle warm maple syrup over the top before serving (optional).

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