Pumpkin Muffins (Dairy, Gluten and Sugar Free)

These muffins are very light and extremely tasty.  I used walnuts however pecans would compliment the pumpkin just as well.

Ingredients

• 1/3 cup unsweetened almond milk or non dairy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup sorghum
• 1/2 cup chick pea flour
• 1/2 cup tapioca starch
• 1/2 teaspoon baking soda
• 1 teaspoon gluten free baking powder
• 1/2 teaspoon guar gum or xanthan gum
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 2 eggs
• 1/3 cup melted coconut oil 
• 1/2 cup maple syrup or other natural sweeteners (or more depending on desired sweetness)
• 1 cup cooked pumpkin
• 1/2 cup walnuts (optional)

Directions

1. Preheat oven to 350F, grease muffin cups or use liners.
2. In a small bowl, mix apple cider with milk and let sit for 5 minutes.
3. In a large bowl mix all dry ingredients including nuts.
4. In a medium size bowl beat eggs, milk, oil, maple syrup and pumpkin.
5. Gently stir wet ingredients into the dry ingredients just until combined.
6. Bake for 20-25 minutes.