Baking: Cakes, Cookies, Muffins: Gluten-Free Pumpkin Spice Muffins

Gluten free or not, mini or regular sized, these spicy raisin muffins are unbeatable!
Per muffin: 120 calories, 4.7g fat, 19.6g carbs.
Per mini-muffin: 56 calories, 2.2g fat, 9.1g carbs.

Author: California Raisin Marketing Board - www.calraisins.org
Date: December 26, 2012

Suggestions: For a holiday gift, wrap muffins in a box or festive cellophane with ribbon.

Please carefully check the ingredients to ensure they contain no gluten, if a gluten-free recipe is required.

Serves: 24 person(s)
Yield: 24 x muffins (2 dozen) *

Preparation Time: 15 mins
Cooking Time: 15 mins

Ingredients:

2 eggs
1 tsp vanilla extract
1/2 cup honey
1/4 cup canola oil
1/4 cup unsweetened apple sauce
1 can (15 oz) mashed pumpkin
2 cup Bob's RedMill® gluten-free all-purpose flour *
2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground ginger
3/4 cup California seedless raisins, unpacked
1/2 cup chopped unsalted walnuts or pecans

Directions:

Preheat oven to 350°F. Line muffin cups with paper liners and spray with cooking spray. Set aside.

In a bowl, beat eggs, vanilla, honey, oil, applesauce, and pumpkin together until well combined. Set aside.

In a separate bowl, mix together flour, xanthan gum, baking powder, baking soda, cinnamon, allspice, cloves, and ginger. Then, stir in egg mixture; add raisins and nuts. Mix just until blended.

Fill 24 muffin cups 2/3 full. Bake in preheated oven for 12 to 15 minutes, until done. Makes 24 muffins (or 52 mini-muffins).

Variations:

* Can replace gluten-free all purpose flour with whole-grain sorghum flour.

Bob's RedMill® - http://www.bobsredmill.com/

Serving suggestion is not included in the nutritional analysis.