Gluten Free Cinnamon Raisin Pumpkin Muffins

Ok, so what I did was half the recipe from The Pumpkin Bread recipe I posted on 10/15/15. I didn't realize it called for so much and I didn't want to make a huge portion of something and end up not liking it so like i said i halved it and made it in to muffins instead of bread. You can check out the original but this is what I did:

1 cup pumpkin (I used a can of pumpkin from Aldi)
1 1/2 cup sugar (I used raw sugar)
1/2 cup oil (I used sunflower oil)
1/3 cup water
2 eggs
1 1/2 cup + 2 tbs + 2 tsp flour (I used Bob's Red Mill GF One to One flour mix)
1 tsp baking soda
1/2 tsp + 1/4 tsp salt
1/2 tsp cinnamon
1/4 nutmeg (I used 2 dashes, I'm not a huge fan of nutmeg)
optional: raisins (I used about a handful, I really like raisins)

Instructions

Mix Pumpkin, Sugar, Oil, Water, and Eggs in large mixing bowl until well combined.
In medium mixing bowl, combine Flour, Baking Soda, Salt, Cinnamon, and Nutmeg. Stir well, then gradually pour into large bowl of pumpkin mixture. Stir well to combine completely.
Pour mixture evenly into the muffin tin
Bake at 350 degrees for 23 -25 minutes, or until done and a toothpick inserted in center comes out clean. ENJOY!!
Should make 18 muffins.

Comments

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