wheat-free muffins are reminiscent of warm gingerbread cookies.
2. lightly oil your muffin pan with coconut oil or olive oil spray.
3. in a medium-sized bowl, combine the flour, spices, soda, baking powder and salt.
4. in another bowl, pour in the pureed pumpkin.
5. add the eggs one at a time, mixing well after each addition.
6. add the olive oil, honey, and vanilla and mix until blended.
7. combine the flour mixture into the pumpkin mixture and stir with a whisk until most lumps have disappeared.
8. take a large spoon and place equal amounts into your prepared muffin pan, filling each muffin about 2/3 full.
9. sprinkle the top of each muffin with a few 