Gluten Free Pumpkin Muffins

These were yummy and moist. The kids made them all by themselves! I found it in a magazine as a regular recipe, but for the flour I used the feather-lite mix. It worked well.

Pumpkin Muffins
2 1/4 cups flour (I used the feather-lite mix)
2 1/2 tsp baking powder
2 tsp pumpkin pie spice
3/4 tsp salt
1 cup milk
1 can pure pumpkin (not pumpkin pie mix)
1/2 cup packed brown sugar
4 Tblsp butter melted
2 tsp vanilla extract
2 large eggs

1. Preheat oven to 375. Grease 12 muffin cups (I used the muffin liners, but found that the tinfoil ones work best... the paper ones, the muffins stick bad.
2. In large bowl mix dry ingredients.
3. In medium bowl, whisk milk, pumpkin, brown sugar, butter, vanilla and eggs together.
4. Stir into dry ingredients just until moistened.
5. Spoon into muffin cups and bake 25 to 30 minutes until toothpick comes out clean.