Pumpkin Spice Muffins

California Raisin Marketing Board
  • Yield: 24 servings
  • Prep: 15 mins
  • Cook: 15 mins


2-- eggs
1teaspoon vanilla extract
1/2cup honey
1/4cup canola oil
1/4cup unsweetened applesauce
15ounces mashed pumpkin
2cups gluten-free all-purpose flour*
2teaspoons xanthan gum
1teaspoon baking powder
1teaspoon baking soda
1teaspoon ground cinnamon
1/2teaspoon ground allspice
1/2teaspoon ground cloves
3cups California raisins
1/2cup chopped walnuts or pecans
1/4teaspoon ground ginger


  1. Preheat oven to 350F. Generously grease or line muffin cups with paper liners and spray with cooking spray. Set aside.
  2. Beat eggs, vanilla, honey, oil, applesauce and pumpkin together until well combined. Set aside.
  3. Mix all dry ingredients together. Then, stir in egg mixture; add raisins and nuts. Mix just until blended.
  4. Fill 24 muffin cups 2/3 full. Bake at 350F for 12 to 15 minutes, until done.

*May be prepared with whole grain sorghum flour with good results. 

Nutritional Info *per serving

  • Calories 160
  • Glycemic Load 11.92
  • Fat 4.5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 2g
  • Cholesterol 15mg
  • Sodium 85g
  • Potassium 210mg
  • Carbohydrate 31g
  • Fiber 2g
  • Sugars 17g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 8%