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Ingredients
| brown rice flour: 2 cups |
| tapioca flour: 1 cup |
| sorghum: 1/2 cup |
| arrowroot (sliced): 1/2 cup |
| xanthan gum: 1 tsp |
| baking powder: 2 Tbl |
| baking soda: 1 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| allspice: 1/2 tsp |
| seedless raisins (packed): 1 cup |
| eggs: 1 |
| eggs: 1/4 cup (white) |
| canola oil - for salads, woks and light frying: 1/2 cup |
| light brown sugar (packed): 1 cup |
| orange juice: 1 cup |
| 2% milk: 1 cup |
| pumpkin puree: 1 1/2 cups |
Pumpkin Raisin Muffins - Gluten Free
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
24 serving(s)
Tags
- Preheat the oven to 350°F.
- Mix the dry ingredients in a bowl including the raisins.
- Mix the wet ingredients in a separate bowl.
- Add the wet mix to the dry and stir until just moistened.
- Fill 24 muffin cups.
- Bake for 20 minutes or until the muffins are cooked through.
- Enjoy.