Pumpkin Spice Muffins

  • Yield 24 servings
  • Prep 15 mins
  • Cook 15 mins

Gluten-free or not, these spicy raisin muffins are unbeatable!

California Raisin Marketing Board


2 eggs
1 teaspoon vanilla extract
1/2 cup honey
1/4 cup canola oil
1/4 cup unsweetened applesauce
15 ounces mashed pumpkin
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
3 cups California raisins
1/2 cup chopped walnuts or pecans
1/4 teaspoon ground ginger


  1. Preheat oven to 350F. Generously grease or 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 egg mixture; add raisins and nuts. Mix just until blended.
  4. Fill 24 muffin cups 2/3 full. Bake at 350F for 12 to 15 minutes, until done.

*May be prepared with whole grain sorghum flour with good results. 

Recipe courtesy of the California Raisin Marketing Board



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