Gluten Free Pumpkin Spice Muffins
If you’re going sans gluten for celiac or gluten intolerance, you don’t have to wave goodbye to your favorite morning treats. Try our favorite gluten-free wake-up call
Servings Prep Time
24muffins 35minutes
Servings Prep Time
24muffins 35minutes
  • 2 eggs
  • 1teaspoon vanilla extract
  • 1/2cup Honey
  • 1/4cup canola oil
  • 1/4cup unsweetened applesauce
  • 1 can mashed pumpkin15 ounces
  • 2cups Bob’s RedMill™ gluten free all purpose flour
  • 2teaspoons xanthan gum
  • 1teaspoon baking powder
  • 1teaspoon baking soda
  • 1teaspoon ground cinnamon
  • 1/2teaspoon ground allspice
  • 1/2teaspoon ground cloves
  • 1/4teaspoon ground ginger
  • 3/4cup California raisins
  • 1/2cup chopped walnuts or pecans
  1. Preheat oven to 350°F.
  2. Generously grease or line muffin cups with paper liners and spray with cooking spray. Set aside.
  3. Beat eggs, vanilla, honey, oil, applesauce and pumpkin together until well combined. Set aside.
  4. Mix all dry ingredients together. Then, stir in egg mixture; add raisins and nuts.
  5. Mix just until blended.
  6. Fill muffin cups 2/3 full.
  7. Bake at 350°F for 12 to 15 minutes, until done.
Recipe Notes

Try this tasty recipe for Gluten Free Pumpkin Spice Muffins, which are not only packed with grains but are also under 500 calories.