It’s Thanksgiving in Canada this weekend. While we usually celebrate it here in Colorado, this year we aren’t doing the whole turkey meal deal. Not even a pie is being baked (sort of sad), but I thought we needed something pumpkin to tide us over until American Thanksgiving next month.
So I whipped up some gluten free pumpkin raisin muffins and was pleasantly surprised by this recipe. The muffins look, taste and have the consistency of good old regular muffins. I’m sure my family would have preferred that I added chocolate chips instead of raisins, but I was trying to keep these on the healthier side (but feel free to substitute).
- 1 1/3 cup brown rice flour
- 1 cup oat flour
- 2/3 cup tapioca flour
- 1/3 cup potato starch
- 1/3 cup light brown sugar
- 1 cup Wholesome Sweeteners Organic Sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 2 1/2 tsp Pixie Dust
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 can (15 oz) organic pumpkin puree
- 3 organic eggs
- 1/3 cup organic butter
- 1 tsp Simply Organic Vanilla Extract
- 3/4 cup organic raisins
Preheat the oven to 350 degrees. Grease muffin tins (or line with paper liners) and set aside.
In a large mixing bowl, mix together the dry ingredients, set aside. In a mixer fitted with a paddle attachment, mixes sugars, and add melted butter. Add the eggs and the vanilla extract and stir until well combined.
Add dry ingredients to the wet mixture and combine. Add raisins.
Scoop into muffin cups (about 2/3 full) and bake for 15-20 minutes, until toothpick inserted comes out mostly clean. Enjoy!