Nothing says Thanksgiving time in our house more than my mom’s pumpkin muffins! When my brother and I first learned of our gluten intolerances, this was one of the traditions we missed the most. So it was the first recipe my mom tested with various gluten-free flours. There were many horrific outcomes-- but with Deya’s Gluten-Free Cake Flour they are just like the original ones! Enjoy!
1 3/4 cups Deya’s Gluten-Free Cake Flour
1 1/2 teaspoons baking powder
3/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup raisins
1/2 cup water
1 cup canned pumpkin
1 1/4 cup sugar
Preheat oven to 425ºF.
Prepare muffin pan (grease or use cupcake liners). Any size muffins can be made.
Soak the raisins in the water.
Mix Deya’s Gluten-Free Cake Flour, baking powder, cinnamon, cloves, baking soda, and salt in a large bowl.
Mix eggs, pumpkin and vegetable oil in a medium bowl.
Add the wet ingredients to the dry ingredients and mix.
Add the raisins and the water to the mix and stir until combined.
Bake for 20-25 minutes or until an inserted toothpick comes out clean. Baking time will vary depending on size of muffins.
Cool muffins on a wire rack.