If you don't care for nuts in your pumpkin muffins, use chopped or dried cranberries, raisins, or even chocolate chips.

Ingredients and Instructions
Preheat oven to 350 degrees F. Line a 12-muffin tin with paper cupcake liners.

In a large mixing bowl, whisk together:
1 cup sorghum flour
1/3 cup organic coconut flour
1/2 cup almond flour
1/2 cup tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg

Add in:
1 and 1/3 cups packed organic light brown sugar
1 cup pumpkin puree (canned organic pumpkin is fine)
1/3 cup light olive oil
2 free range organic eggs, beaten, or Ener-G Egg Replacer whisked with 1/4 cup warm water for vegan
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice

Now add in:
1/2 cup vanilla almond milk or coconut milk

Beat the batter to incorporate the ingredients. If it needs a little more liquid, add up to 1/4 cup almond or coconut milk until it is a smooth consistency.

Stir in by hand:
1/2 cup roughly chopped pecans or walnuts (or raisins, if you prefer)

Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using a wet teaspoon. Add a pecan half to each muffin top, if you like.

Bake in a preheated oven till domed and golden. The muffins should feel firm yet springy to a light touch. If a wooden pick inserted into the center emerges clean- these babies are done. Cool on a wire rack. Remove the muffins from the pan after five minutes, and allow them to continue cooling on a wire rack. This helps keep their bottoms from getting soggy. Wrap and freeze leftover muffins in freezer bags for easy on-the-go treats

Total Servings: 12

Nutritional Information Per Serving
Calories: 291
Carbohydrates: 34.3 g
Cholesterol: 31 mg
Fat: 11.6 g
Saturated Fat: 3.7 g
Fiber: 2.5 g
Sodium: 201 mg
Protein: 5.1 g