Ingredients
1/2 cup of gluten free flour (**options at the bottom)
1 tsp of cinnamon
1 tsp of nutmeg
1 tsp ginger
1/2 tsp baking powder
3/4 cup pumpkin purée
1/4 cup + 2 tbsps of olive oil
1/4 cup honey
3 flax eggs (1 tbsp flax to 3 tbsps water = 1 egg)
2 tsps of vanilla extract
Walnuts

In a seperate boil mix all liquids.
Add in the dry ingredients and mix.
With the walnuts you could either fold them into the mix or simply use them to top the muffins.

**For a heavier based flour use either: Brown Rice flour or buckwheat flour (this will give you a sturdier muffin, easier to take out of the muffin pan).

For a medium based flour use oat flour which is what I used the first time. This gives you a slightly different consistency but they all taste just as good as the other! :)