Pumpkin Spice Muffins
California Raisin Marketing Board
- Yield: 24 servings
- Prep: 15 mins
- Cook: 15 mins
Ingredients
- 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
Instructions
- Preheat oven to 350F. Generously grease or 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 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%
