A Pumpkin Muffin worth sharing

My pumpkin muffins took a few tries.  You can't make a gluten-free muffin tough by overbeating, but you can make it tough if you make the batter too dry.  This was my third attempt, and the first worth sharing. 

I like to make a cinnamon cream cheese sweetened with honey or brown sugar to go with these muffins, so they're only lightly sweet.

14.5 oz. can solid pack pumpkin

2 eggs*

  70 grams oil (I used grapeseed)

185 grams lowfat buttermilk

  30 grams golden flax meal

  75 grams light brown sugar

  75 grams sugar

1 1/2 t double-strength vanilla

125 grams 40/60 All Purpose Gluten Free Flour Blend

100 grams teff flour

  75 grams sorghum flour

   2 t baking soda

   2 t baking powder

   1 t kosher salt

   2 t Penzey's Cake Spice

   1 c. walnut pieces or pumpkin seeds (aka pepitas)

If you're using walnuts, break each walnut half into 6-8 pieces.  Spread the broken walnuts or whole pumpkin seeds on a foil lined sheet, and toast in an oven or toaster oven until lightly browned and fragrant.

Preheat the oven to 350F, on the convection setting if you have one.

Weigh or measure all of the first group of ingredients into a mixing bowl.    Weigh or measure the second group of ingredients into a separate container.

Beat the contents of bowl thoroughly with a spoon or dough whisk until everything is smooth and uniform.  Stir in the dry ingredients gently at first, and then beat with the dough whisk.  Scrape down the sides of the bowl with a spatula, and fold the batter over to make sure there aren't pockets of unmixed wet or dry ingredients at the bottom of the bowl.  Stir in the nuts or seeds.

Spray the cups of two non-stick muffin tins with 100% oil cooking spray.  Fill each muffin tin about 2/3 full.  You won't have quite enough batter for all 24 cups.  Wipe the cooking spray out of the empty cups, and wipe off any over spray on top of the pan.

Bake at 350F until the muffins are lightly browned  firm enough to spring back when you gently poke one with a finger.  This took me 18 minutes with the convection setting on -- it will probably take a little longer in a conventional oven.

Remove muffins to a wire rack too cool.

After they're completely cool, you can freeze leftover muffins and reheat them in the microwave or toaster oven.

*Egg sizes vary.  Since I had been tweaking this recipe, I was weighing everything, and my 2 eggs totaled 115 grams.