Olive Oil Pumpkin Pie Muffins are gluten-free and are a festival of fall flavors. They're light, fluffy and oh-so-tasty! Have one for breakfast with coffee, and one for dessert with frosting!
In a large mixing bowl, whisk the pumpkin with 3/4 cup of the sugar, eggs, egg yolk, honey, vanilla, all of the spices and the salt. Once it's smooth, gradually pour in the oil, whisking constantly but gently.
Then pour in the apple juice and mix.
Fill each cupcake liner almost all the way up, but be sure it's at least 1/4-inch from the top.
Bake in the preheated 325°F oven just until they become solid, about 25minutes.