Vegan No Gluten Low-fat Pumpkin Muffins

Ingredients:

3/4 C Agave Nectar
1/4 C Coconut Oil
2 C organic plain pumpkin puree
2 C gluten free flour (I use Bob's Red Mill)
2 tsp baking soda
2 tsp baking powder
1 tsp Xanthum Gum
1 tsp salt
1/2 tsp cinnamon, ground cloves, and nutmeg
1/3 cup rice milk
1/3 cup hot water

Directions:

Preheat oven to 350
Oil a 12-cup muffin tin
In a bowl, mix together dry ingredients.
Add wet ingredients.
Stir until batter is smooth.
Scoop batter into muffin tins.  I use an ice cream scoop to make this easier.
Bake for 20 to 25 minutes.
Let stand in pan for 5 minutes, then transfer to a wire rack to cool.

Nutrition Facts * Calculated on Sparkpeople  Makes 12 Servings
Amount Per Serving
Calories		201.9
Total Fat		10.0 g
	Saturated Fat	5.6 g
	Polyunsaturated Fat	0.1 g
	Monounsaturated Fat	0.4 g
Cholesterol		0.0 mg
Sodium		451.3 mg
Potassium		87.6 mg
Total Carbohydrate		35.4 g
	Dietary Fiber	4.7 g
	Sugars	17.1 g
Protein		2.5 g