Yummy Gluten Free Pumpkin Muffins

I got the idea off of Econobusters, but changed it so much that it's pretty much my own now. For the GF flour mix, I use Gluten Free Flour Blend (with almond meal as the last ingredient - so there is some protein that doesn't show up in the nutrition). It rises really well, but needs to cool for awhile before eating.

• Ready In: 45 mins
• Serves: 24-30

Ingredients

• 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

Directions

1. Preheat oven to 350° 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.