Pumpkin muffins (gluten, dairy-free)

Pumpkin Muffins 

Since it almost feels like fall here in Texas at certain times of the day, I thought these would be a nice thing to try.  I adapted this recipe from www.yasalamcooking.com.  I basically just changed the ingredients to make these gluten and dairy free.  My kids loved them and would've eaten all of the muffins if I had let them.  

1 1/2 cups gluten-free flour mixture

1 (15 oz.) can gluten-free pumpkin

1 egg

1/4 cup unsweetened applesauce

1/4 cup plain soy yogurt

1/3 cup sunflower oil

1 cup sugar

1/2 tsp cinnamon 

1/2 tsp allspice

1/2 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp xanthum gum

1 tsp baking powder

1. Preheat oven to 350F.  While I get the ingredients together, my kids put the paper  liners in the muffin pan.  They think it's great fun, so I always use liners.  

2. In a mixing bowl add pumpkin and flour mixture.  Mix together well.

3. Add the soy yogurt, sugar and applesauce, and egg to the mixture and stir well.  

4. Add oil, all spices, baking powder, baking soda, xanthum gum, and salt.  Mix well.

5. Fill muffin cups half full.  Bake for about 20 minutes or until a toothpick inserted in the middle comes out clean.  Cool in pan for a few minutes..then place on a wire rack to finish cooling.  To make larger muffins, fill 12 cups with mixture and bake about 25-30 minutes.  

Makes about 24 small muffins/12 large muffins