These pumpkin muffins make a perfect breakfast, snack, or dessert. I made a double batch so I could use the entire can of pumpkin, and then I froze half of them. The rest that stayed on the counter did not last long. :)
You will need:
1/4 cup cane sugar
1/4 cup brown sugar
1/4 cup veg oil
1/4 cup applesauce
1 cup pumpkin
2 eggs
1 tsp vanilla
1/4 cup light buckwheat flour (yes this really is gluten free)
1/4 cup brown rice flour
1/4 cup all purpose gluten free flour
1/8 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
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