Yummy Gluten Free Pumpkin Muffins

Ingredients

• 3 cups pumpkin puree (not the pie filling stuff, just pumpkin)
• 1/3 cup olive oil or vegetable oil
• 3 eggs
• 1 cup honey
• 1/2 cup sugar or sucanat
• 4 cups gluten-free flour, mix
• 3 teaspoons baking powder
• 3 teaspoons xanthan gum
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3 teaspoons pumpkin pie spice

Directions

1. 1

   Preheat oven to 350° and grease muffin tins.

2. 2

   Whisk together the pumpkin, oil, eggs and sugar.

3. 3

   In a separate bowl, mix together the rest of the ingredients.

4. 4

   Stir the wet ingredients into the dry ones, just until combined.

5. 5

   Fill muffin cups 3/4 full and bake for 35-40 minutes for regular sized muffins, 25-30 for mini muffins.

6. 6

   Let cool for about 5 minutes in pan, then turn out onto cookie racks and cool completely before cutting and/or eating.