Gluten Free Pumpkin Bread or Muffins

1 cup (260g) canned pumpkin puree (I use Trader Joe’s brand available seasonally – stock up around Thanksgiving)
2/3 cup (133g) granulated sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs
1/4 cup olive oil
5 1/2 ounces ATK All-Purpose Gluten Free flour (I prefer to use 50% ATK All-Purpose and 50% ATK Whole Grain flour blend.

Set a rack in the center position of oven, and pre-heat to 350-F.
Grease an 8.5 by 4.5 inch loaf pan or prepare a muffin pan with cupcake liners.
In a large bowl, mix all ingredients until well combined.
Pour into prepared pan.
Bake for 35-45 minutes, or until a knife inserted into the center comes out clean. The internal temperature should reach 200-205.
- For muffins, divide the batter equally and bake for approximately 22 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in pan on a wire rack for 20 minutes.
Remove from pan and allow to cool for 1.5 hours.