Pumpkin Muffins
There’s no better way to celebrate the fall than with pumpkins. For a delicious breakfast or anytime snack, these pumpkin muffins are a must!
INGREDIENTS
2 eggs
1 teaspoon vanilla extract
1/2 cup honey
1/4 cup canola oil
1/4 cup unsweetened applesauce
15 ounces mashed pumpkin
2 cups gluten free all-purpose flour*
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3 cups raisins
1/2 cup chopped walnuts or pecans
DIRECTIONS
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. Fill 24 muffin cups 2/3 full. Bake at 350°F for 12 to 15 minutes, until done.
Notes: May be prepared with whole grain sorghum flour with good results. Nutrition facts for this variation available upon request to info@raisin.org.
Nutrition Facts Per Serving
Calories 170 (23% from fat); Total Fat 4.5g (sat 0g, mono 2g, poly 2g, trans 0g ); Cholesterol 20mg; Protein 3g; Carbohydrate 31g; (Dietary Fiber 2g; Sugars 21g; ); Iron 1mg; Sodium 85mg; Calcium 31mg; Potassium 240mg
