Gluten Free Pumpkin Muffins

Modified from the recipe found here: http://glutenfreegoddess.blogspot.com/2010/10/gluten-free-pumpkin-muffins.html

• Ready In: 38 mins
• Yields: 12 dozen

Ingredients

• 1⁄2 cup sorghum flour
• 1⁄2 cup  millet flour
• 1⁄2 cup  almond flour
• 1⁄2 cup tapioca starch or 1⁄2 cup potato starch
• 1  teaspoon  glucomannan
• 1⁄4 cup  psyllium, powder
• 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
• 1 1⁄3 cups  packed  Splenda brown sugar blend
• 1  cup pumpkin puree (canned pumpkin is fine)
• 1⁄3 cup light olive oil
• 2  free range organic eggs, beaten
• 1  tablespoon vanilla extract
• 1⁄4 teaspoon vinegar
• 1⁄2 cup  cashew milk
• 1⁄2 cup  roughly chopped pecans or 1⁄2 cup walnuts or 1⁄2 cup raisins or 1⁄2 cup chocolate chips, as you prefer

Directions

1. Preheat oven to 350ºF. Line a 12-muffin tin with paper cupcake liners.
2. Whisk the dry ingredients together.
3. add Splenda and following ingredients.
4. 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.
5. Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.
6. Add a pecan half to each muffin top, if you like.
7. Bake in a preheated oven till domed and golden- roughly 22 to 25 minutes. 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.
8. 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.
9. Wrap and freeze leftover muffins in freezer bags for easy on-the-go treats.