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Ingredients
| brown rice flour: 2 cups |
| tapioca flour: 1 cup |
| sorghum: 1/2 cup |
| coconut flour: 1/2 cup |
| xanthan gum: 1 tsp |
| allspice: 1 tsp |
| ground cinnamon: 2 tsp |
| baking powder: 1 1/2 Tbl |
| salt: 1 tsp |
| seedless raisins: 1 1/2 |
| eggs: 1 |
| eggs: 1/4 cup (white) |
| light brown sugar (packed): 1 cup |
| orange juice: 1 cup |
| soymilk: 1 cup |
| vegetable oil: 1/4 cup |
| coconut oil: 1/4 cup |
| pumpkin puree: 1 1/2 cups |
Pumpkin Raisin Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
24 serving(s)
Tags
- Mix dry ingredients together in a large bowl. Mix wet ingredients in a separate smaller bowl. Stir wet into dry and mix until they just combined. Bake at 350C for 20 minutes or until done.