Gluten Free Pumpkin Muffins

As I have said before I looooooove muffins. And I love pumpkin, so these tasty treats are perfect for breakfast. I have adapted from the Joy Of Cooking, but subsisted a lot of the ingredients and
reduced the sugar. These really are best if made from real
sugar pumpkin, but a good quality canned variety works too. to make Vegan, just sub the eggs for you favortie fake egg.
Pre heat oven to 350 degrees, grease or line a 12 cup muffin pan.

1 ½ cups gluten free flour mix
1tsp backing soda
¼ tsp baking powder
1 ½ tsp guar gum
1tsp salt
1 tsp cinnamon(or just use pumpkin pie spice)
1 tsp ginger
¼ tsp nutmeg and cloves
1/3 soy milk (or nut milk)
1 tsp vannila
1/3 cup coconut oil (or butter or other oil)
¾ cup sugar (demera, cane, coconut or agave syrup)
2 eggs (or egg sub)
1 cup pumpkin (cooked or canned)
½ cup chopped pumkin seeds, nuts and raisins


　
Wisk dry ingredients togegether                                Combine milk and vanilla in a small bowl

 Beat oil and sugar in a large bowl, adding eggs one at a time. Slowly add in pumpkin and beat until blended.

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Add flour mixture to wet in three parts alternating with milk mixture, stirring to combine with a spatula. Stir in seeds or nuts. Fill muffin cups ¾ cup full

Bake at 350 for about 15 minutes or untill a knife inserted in to muffin comes out clean, cool slightly then remove from pan.