Pumpkin Muffins

Recipe Yields:
12 muffins

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!

INGREDIENTS:

  • 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

  • 2 eggs

  • 1/3 cup vegetable oil

  • 1 cup raisins

  • 1/2 cup water

  • 1 cup canned pumpkin

  • 1 1/4 cup sugar

INSTRUCTIONS:

  1. Preheat oven to 425ºF.

  2. Prepare muffin pan (grease or use cupcake liners). Any size muffins can be made.

  3. Soak the raisins in the water.

  4. Mix Deya’s Gluten-Free Cake Flour, baking powder, cinnamon, cloves, baking soda, and salt in a large bowl.

  5. Mix eggs, pumpkin and vegetable oil in a medium bowl.

  6. Add the wet ingredients to the dry ingredients and mix.

  7. Add the raisins and the water to the mix and stir until combined.

  8. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Baking time will vary depending on size of muffins.

  9. Cool muffins on a wire rack.