• 1 can organic pumpkin
• 1/2 cup Butter or Coconut Oil
• 1/2 cup Agave Nectar
• 2 tsp Vanilla Extract
• 2 Eggs, or an egg-replacer
• 1/2 cup Apple Cider

In a separate bowl whisk together the following:

• 2 cups All-purpose flour
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• pinch of salt
• 1 tsp xanthan gum
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1/2 tsp ginger
• 1/2 tsp cloves

Add dry to wet ingredients and stir together until smooth.

I added 1/4 cup allergen free mini-chocolate chips at this point. You can also add nuts, cranberries or raisins too!

Put batter into prepared muffin tins and bake for about 25 minutes. Allow to cool completely on wire racks.

Enjoy!