Gluten-Free, Vegan Pumpkin Raisin Muffins

Name: Gluten-Free, Vegan Pumpkin Raisin Muffins Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 13
Ingredients: 1 cup rice flour; 3/4 all-purpose GF flour; 1 1/4 cup sugar; 1 1/4 Tbsp baking powder; 1/4 tsp salt; 1 tsp ground cinnamon; 1/2 tsp nutmeg; 1/2 tsp ground ginger; 1/4 tsp allspice; 1/8 tsp ground cloves; 1 cup cooked pumpkin mashed or pureed; 1/2 cup soy milk; 1/2 cup vegetable oil; 2 Tbsp molasses or dark corn syrup; 1/2 cup raisins

(1)

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 13

Ingredients

1 cup rice flour3/4 all-purpose GF flour1 1/4 cup sugar1 1/4 Tbsp baking powder1/4 tsp salt1 tsp ground cinnamon1/2 tsp nutmeg1/2 tsp ground ginger1/4 tsp allspice1/8 tsp ground cloves1 cup cooked pumpkin, mashed or pureed1/2 cup soy milk1/2 cup vegetable oil2 Tbsp molasses or dark corn syrup1/2 cup raisins

Directions

Preheat oven to 400. Grease muffin tin(s). Cover raisins in hot water and let sit. Sift together dry ingredients. In separate bowl, whisk together wet ingredients. Pour wet into dry and mix together. Drain raisins and gently fold in. Fill muffin tins 2/3 full. Bake 20-25 minutes until toothpick/knife/fork comes out clean. Enjoy!

Makes AT LEAST 13 full size muffins - can make 15 -18 depending on how "full" the tins are.

Number of Servings: 13

Recipe submitted by SparkPeople user KAECEY.

Servings Per Recipe: 13

Nutritional Info Amount Per Serving

Calories: 255.5
Total Fat: 8.9 g
Cholesterol: 0.0 mg
Sodium: 222.3 mg
Total Carbs: 43.3 g
Dietary Fiber: 1.2 g
Protein: 2.2 g

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Member Reviews

SHENIX
These are really good! However, cooking at 400 degrees rendered my first batch charred on the bottom and around the edges. I recommend cooking at 350 for best results! - 11/24/10