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The other day I had a partial can of pumpkin puree sitting in my fridge that I needed to use up so I looked online for a festive pumpkin muffin recipe that I could try. I came across this recipe on Food.com and was not disappointed! It came out yummy and moist! 

Link to the original recipe here.

2 1/2 cups Gluten Free Pantry All Purpose Flour
3/4 cup coconut flour
1 (15 oz.) can pumpkin puree
1 tsp. salt
1 cup oil (can mix half butter / half oil)

2 tsp. baking soda
1 cup brown sugar or sucanat
1/2 cup maple syrup
1/2 cup milk (I used Almond Milk)
2 Tbps. Pumpkin pie spice
4 eggs

Topping:
1/2 cup chopped nuts (I used pecans and almonds)
1/2 cup brown sugar or sucanat


Preheat oven to 350 degrees. Mix together all dry ingredients in large bowl. Mix together wet ingredients in separate bowl, then combine both bowls. Mix until smooth. Line 12 muffin tins with papers.* Pour batter into muffin tins. Sprinkle topping on muffins; pat down into batter. Bake for 20-25 minutes.

*This recipe makes a bunch of batter. I actually had enough left over after the 12 muffins to make two small loaves!