1.5 cups gluten-free flour blend (I used Bob's Red Mill)
1.25 teaspoons baking soda
.5 teaspoon salt
1 teaspoon cinnamon
.5 teaspoon ground ginger
.25 teaspoon ground nutmeg
1 cup pumpkin puree (I used canned pumpkin)
.5 cup coconut sugar + .25 cup xylitol (or .75 cup coconut sugar)
2 large eggs at room temperature
.5 cup oil (I used MCT oil)
2 tablespoons yogurt of choice (I used Kite Hill plain almond yogurt)
Preheat oven to 425. Grease or line 9 muffin tin cups.
Whisk together all the dry ingredients (first group). In a stand mixer, cream together pumpkin and sweeteners. Add the eggs one at a time and cream until incorporated well. Drizzle in the oil gradually while continuing to cream together.
Add the dry ingredients .25 cups a time and stir the batter thoroughly until half of the dry mixture is gone. Add the yogurt and stir. Add remaining dry mixture until all visible signs of the flour are gone.
Fill the muffin cups .75 full with the batter. Bake for 10 minutes, then reduce the oven heat to 375 and bake until the muffins are browned and a toothpick inserted into the center comes out clean, ~10 more minutes.