Preheat oven to 350 and grease or line 12 standard-sized muffin cups.
Whisk dry ingredients below in a medium-sized bowl until combined well.
1/3 cup sorghum flour
1/3 cup tapioca starch/flour
1/3 cup brown rice flour
1/2 tsp xanthan gum
1/2 tsp baking soda
1 tsp baking powder
1 Tbsp flaxmeal
2 tsp cinnamon
1/2 cup sugar
1/2 cup finely chopped nuts or seeds (I used a mix of walnuts and sunflower seeds)
In a separate bowl, mix the following:
1/4 cup coconut oil
3/4 cup pumpkin puree
1/4 cup plain yogurt
Pour wet ingredients into dry and stir just until combined. Scoop into muffin cups and bake for 20-25 minutes or until tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.
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