No: eggs, corn, (nuts), soy
Preheat oven to 350F
Stir together:
1 cup pumpkin puree (cooked)
1/2 cup buttermilk
2 tbsp canola oil
1/2 cup sugar
1/4 tsp sea salt
1/2 tsp vanilla
1/4 tsp orange extract (optional, increase vanilla to 1 tsp without orange)
1/2 cup chopped walnuts (optional)
Sift together:
2/3 cup all purpose flour
2/3 cup whole wheat flour (can use all white flour)
1 tbsp corn free baking powder (try Hain)
1/2 tsp nutmeg (optional, not related to tree nuts and generally safe for nut allergy; avoid if you have severe almond allergy)
1 tsp cinnamon
Stir flour mixture into pumpkin mixture. Scoop batter into greased muffin cups (12 regular or 10 large). Bake about 25-30 minutes or until lightly browned. Cool slightly in tins, then remove to wire rack to cool.
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