Pumpkin Spice Muffins Gluten Free |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
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A truly yummy gluten free muffin. Pumpkin and cinnamon remind me of Thanksgiving pie. No one knew it was gluten free. I used chopped dates and walnuts. I'm not a precise measurer, so maybe had more fruit, nuts, etc. Read more . than required. I tried freezing these and I think it compromised the flavor and texture. Refrigrating briefly did not seem to. Ingredients:
2 eggs |
1/4 cup canola oil (can use any oil) |
1/2 cup honey |
1/4 cup unsweetened applesauce |
1 cup mashed, pureed pumpkin |
1 1/2 cups brown rice flour |
1/2 cup soy flour |
1 teaspoon baking powder |
1 reaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon allspice |
1/4 teaspoon salt |
1/2 cup raisins, dried currants, or chopped dates |
1/2 cup nuts |
Directions:
1. Beat eggs well
2. Add honey, oil and pumpkin. Stir.
3. Add dry ingredients and mix well.
4. Stir in raisins and nuts.
5. Fill paper lined or geased muffin cups 2/3 full.
6. Bake at 350 degrees for 20 minutes or until toothpick can be cleanly removed.
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