Pumpkin Spice Muffins
Courtesy of California Raisin Marketing Board 24 Servings • 15 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 2 eggs |
| 1 tsp. vanilla extract |
| 1/2 c. honey |
| 1/4 c. canola oil |
| 1/4 c. unsweetened applesauce |
| 15 oz. mashed pumpkin |
| 2 c. 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 c. California raisins |
| 1/2 c. chopped walnuts or pecans |
Directions:
1. Preheat oven to 350°F. Line muffin cups with paper liners and spray with cooking spray. Set aside. Beat eggs, vanilla, honey, oil, applesauce and pumpkin together until well combined. Set aside. Mix all dry ingredients together. Then, stir in egg mixture; add raisins and nuts. Mix just until blended.
2. Fill 24 muffin cups 2/3 full. Bake at 350°F for 12-15 min., until done.
* May be prepared with whole grain sorghum flour with good results.
Nutrition facts for this variation available upon request to info@raisin.org.
* Visit www.loveyourraisins.com/recipes/ for more raisin recipes!
Nutrition:
Calories: 170; Total Fat: 4g; Saturated Fat: 0g; Cholesterol: 20mg; Total Carbs: 31g; Fiber: 2g; Sugar: 21g; Protein: 3g; Sodium: 85mg; Potassium: 240mg;