Servings: Serves: 12

1¾ cups all purpose gluten free flour (I like Bobs Red Mill 1 to 1) 1¾ cups all purpose gluten free flour (I like Bobs Red Mill 1 to 1)
1/2 cup honey or maple syrup (or combo of both) ½ cup honey or maple syrup (or combo of both)
1 teaspoon baking soda 1 teaspoon baking soda
½ teaspoon baking powder ½ teaspoon baking powder
½ teaspoon salt ½ teaspoon salt
2 teaspoons ground cinnamon 2 teaspoons ground cinnamon
¼ teaspoon ground cloves ¼ teaspoon ground cloves
¼ teaspoon ground nutmeg ¼ teaspoon ground nutmeg
2 large eggs 2 large eggs
1 (15 oz) can pure pumpkin puree 1 (15 oz) can pure pumpkin puree
½ cup coconut oil or butter, melted ½ cup coconut oil or butter, melted
1 tablespoon whole milk or coconut milk 1 tablespoon whole milk or coconut milk
1 teaspoon vanilla extract 1 teaspoon vanilla extract

Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
In a medium bowl, combine the flour, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, honey and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
Alternatively you can place all ingredients into a blender, starting with liquid ingredients. Blend until incorporated and smooth.
Using an ice cream scoop, scoop the batter into the prepared muffin pan.
Bake for 22 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve.

You may need to heat up your coconut oil and butter if it is solid  You may need to heat up your coconut oil and butter if it is solid
Can sub 1 apple for pumpkin  Can sub 1 apple for pumpkin
Can add 2-3 T nut butter  Can add 2 to 3 T nut butter
Subbed 2 1/2 mashed bananas and a handful of cut strawberries for the pumpkin  Subbed 2 ½ mashed bananas and a handful of cut strawberries for the pumpkin