GF Pumpkin Spice and Pecan Muffins

GF Pumpkin Spice and Pecan muffins (recipe adapted from Artisanal Gluten-Free Cooking cookbook)

1 c. canned organic pumpkin

1/2 c. buttermilk

2 eggs

1/3 c. unsalted butter, melted

1 c. almond meal

3/4 c. sweet rice flour

1/4 c. tapioca flour

1 tsp. xantham gum

1/4 tsp. baking soda

1 c. packed brown sugar

2 tsp. cinnamon

1/2 tsp. freshly grated nutmeg

1/4 tsp. ground ginger

1/8 tsp. ground cloves

1/4 tsp. salt

1/2c. - 3/4 c. chopped pecans (depending on your nut taste)

Preheat oven to 350 degrees. Spray the muffin tin with nonstick cooking spray or wipe with a little oil.

**Mix the pumpkin, buttermilk, eggs, brown sugar and melted butter until blended well. In a separate bowl, mix together the flour, xantham gum, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Mix in pecans.

**Scoop the batter into muffin cups, filling each three-quarters full. Bake fro 15-20 minutes or until the muffins spring back when lightly pressed. The muffins should be slightly golden brown on top.

**Let the muffins cool in the tin for 10 minutes, remove and serve.

NOTE: I adapted this recipe because I didn't have some things it called for in my gluten free baking pantry. I have learned to try the recipe one time exactly how it is and then make changes the second time if I would like to switch some things. I liked how the flours performed in this recipe, next time I am going to try and switch the butter to coconut oil and some of the sugar will be replaced with agave or applesauce. But, the way I have it written here was quite yummy! Hope you try it and let me know if you make it with a variation that worked well.