Yummy Gluten Free Pumpkin Muffins - cooking recipe

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

Preparation

Preheat oven to 350\u00b0 and grease muffin tins.
Whisk together the pumpkin, oil, eggs and sugar.
In a separate bowl, mix together the rest of the ingredients.
Stir the wet ingredients into the dry ones, just until combined.
Fill muffin cups 3/4 full and bake for 35-40 minutes for regular sized muffins, 25-30 for mini muffins.
Let cool for about 5 minutes in pan, then turn out onto cookie racks and cool completely before cutting and/or eating.