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.
Preparation Time: 15 mins
Cooking Time: 15 mins
Yield: 24 x muffins (2 dozen) *
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.
Tips:
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.