After a shortage, I finally found canned pumpkin at the store last week. I ended up with some leftover from this recipe, and my dogs were thrilled to have it as a treat. The rest of us greatly enjoyed the muffins. They rose nicely and had a soft texture.
Because these muffins were to be eaten for breakfast, I purposely did not put much sugar in the recipe. You can add more if you like, but I didn’t get any complaints. I was out of nuts, but would have enjoyed them in this recipe. Remember, you can substitute a gluten-free flour mix for the total amount of flour that I use in a recipe. Regular flour will probably work well also, just omit the xanthan gum. A milk substitute should work as well.