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 Recipe #391326 (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.

Ingredients

24 serv.

pumpkin puree (not the pie filling stuff, just pumpkin)↗3 cups
olive oil or 1/3 cup vegetable oil↗1⁄3 cup
eggs↗3
honey↗1 cup
sugar or 1/2 cup sucanat↗1⁄2 cup
gluten-free flour, mix↗4 cups
baking powder↗3 teaspoons
xanthan gum3 teaspoons
baking soda↗1 1⁄2 teaspoons
salt↗1 teaspoon
pumpkin pie spice3 teaspoons

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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