I made these pumpkin muffins to take to Thanksgiving dinner this year. Even though the recipe is for a gluten, egg and dairy free treat, I altered it slightly for my use….
For the first ingredient, I used this “gluten-free flour mix” which I found at a local store. To avoid cane sugar sensitivities, I replaced both the brown sugar and white sugar with coconut sugar like this, and since the dairy allergies present were not extreme, I went ahead and used regular dairy butter. I did need to avoid using cinnamon though, so replaced the 1-1/2 tsp. that the recipe calls for with 1 tsp. Allspice and 1/2 tsp. cardamom.
They didn’t turn out looking like the picture in the recipe, but taste-wise, I think they turned out pretty well.