Gluten free pumpkin muffins

These fluffy  muffins are gluten free, dairy free  and not overly sweet. The pecans on the top add a nice crunch.  You could also just omit the pecans and instead put a nice little frosting on top:)

Gluten free pumpkin muffins 

Ingredients:

2 eggs

1/3 cup vegetable oil 

1/2 cup sugar

1 1/2 cups puréed pumpkin

1 cup Bobs redmill gluten free pancake mix 

1/2 cup almond flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Method:

Mix up all the wet ingredients until creamy looking. Then add all the dry ingredients and mix well. Fill 12 large muffin liners and sprinkle the tops with a mixture of cinnamon sugar. Press a few pecan into the top if desired. Bake at 350F for about 20-25 minutes depending on your oven.  

I usually insert a toothpick to check if they are done and it should come out clean. Once removed from the oven let them sit in the pan to cool for about 5 minutes. After 5 minutes transfer each individual muffin onto a wire rack to finish cooling. The 5 minute trick makes it so your muffin liners will pull away from the muffins nicely when you are ready to eat them:)

Enjoy