Pumpkin Spice Muffins

Recipe courtesy of California Raisin Marketing Board.

Recipe Ingredients:

2 large eggs
1 teaspoon vanilla extract
1/2 cup honey
1/4 cup light olive oil
1/4 cup unsweetened applesauce
1 (15-ounce) can pumpkin puree
2 cups gluten free all-purpose flour
2 teaspoons xanthan gum
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 California raisins
1/2 cup chopped walnuts or pecans

Cooking Directions:

1. Preheat oven to 350°F (175°C). 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 the egg mixture; add raisins and nuts. Mix just until blended.
4. Fill 24 muffin cups 2/3 full.
5. Bake at 350°F (175°C) for 12 to 15 minutes, until done.

Makes 24 muffins.

Tip: May be prepared with whole grain sorghum flour with good results.

Nutritional Information Per Serving (1/24 of recipe): Calories: 170; Total Fat: 4g; Saturated Fat: 0g; Cholesterol: 20mg; Total Carbs: 31g; Fiber: 2g; Sugar: 21g; Protein: 3g; Sodium: 85mg; Potassium: 240mg.

Recipe and photograph courtesy of California Raisin Marketing Board.