Gluten Free Pumpkin Muffins

Ingredients
1/2 cup Pecan Halves chopped
1/2 cup Pure Maple Syrup or Honey
2 Eggs large *
1/2 cup Potato Starch
1/2 tsp Sea Salt
2 tsp Pumpkin Pie Spice
2 Tbsp Molasses
1 tsp Cider Vinegar
1/3 cup Tapioca Flour
1-1/2 tsp Baking Powder
1/2 tsp Ground Allspice
3/4 cup Pumpkin canned
1/3 cup Vegetable Oil
3/4 cup Garbanzo Bean Flour
1 tsp Xanthan Gum
1-1/2 tsp Baking Soda

Instructions
Preheat oven to 350°F. Spray standard 12-muffin pan with cooking spray or use paper liners.

Combine pumpkin, maple syrup, molasses, oil, egg (or tofu), and vinegar in large mixing bowl. Beat on low until very, very smooth, about 1 minute.

Combine remaining ingredients (except nuts) and add to pumpkin mixture. Blend at low speed until moistened. Stir in nuts. Transfer batter to prepared pan (use spring-action ice cream scoop for uniformly-sized muffins) and bake for 25-30 minutes or until firm.

Cool in pan on wire rack for 10 minutes. Remove from pan and cool on wire rack. Makes 12 muffins

*Egg Alternative: Use 1/2 cup silken tofu, blended until smooth.