Yummy Gluten Free Pumpkin Muffins

• 3 cups pumpkin puree (not the pie filling stuff, just pumpkin)
• 1/3 cup olive oil or 1/3 cup vegetable oil
• 3 eggs
• 1 cup honey
• 1/2 cup sugar or 1/2 cup 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

1. Preheat oven to 350u0b0 and grease muffin tins.
2. Whisk together the pumpkin, oil, eggs and sugar.
3. In a separate bowl, mix together the rest of the ingredients.
4. Stir the wet ingredients into the dry ones, just until combined.
5. Fill muffin cups 3/4 full and bake for 35-40 minutes for regular sized muffins, 25-30 for mini muffins.
6. Let cool for about 5 minutes in pan, then turn out onto cookie racks and cool completely before cutting and/or eating.

pumpkin puree, olive oil, eggs, honey, sugar, flour, baking powder, xanthan gum, baking soda, salt, pumpkin pie spice

Taken from www.food.com/recipe/yummy-gluten-free-pumpkin-muffins-398927 (may not work)