I am always trying to find ways to make recipes gluten free and healthier.  Sometimes they are too healthy (according to my family) and I have to revise them so my family will eat them.  So, after many attempts and failures I landed on these.  These muffins are simple because they use Pamela's Gluten Free Non-Dairy Pancake Mix.  It is made with sprouted grains and is high in fiber.  I also used coconut sugar which is a lower glycemic and unrefined sugar.  And I used unsweetened almond milk instead of regular milk. The pumpkin adds fiber and immune boosting antioxidants and the almond flour adds in protein and is high in the antioxidant Vitamin E.