Brought to you by Life From Scratch
2 1/2 c. gluten free flour mix (I used 1 1/2 c. Brown rice flour and 1/2 c. sorghum flour, ½ c. tapioca)
1 tsp. xanthan gum
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. pumpkin pie spice (check to make sure it is GF)
1/4 c. butter, softened (or non-dairy alternative)
1 c. brown sugar
2 large eggs
1 c. unsweetened applesauce (I used homemade)
½ pumpkin puree (not pumpkin pie filling)
1/2 c. water
1 tsp. vanilla extract
1 c. raisins (optional)(I left these out)
Preheat the oven to 350 degrees.
In a small bowl combine the flour and next five ingredients. In your mixing bowl, beat the butter and sugar. Add the eggs and mix. Add the applesauce, pumpkin, water, and vanilla and blend. Add the flour mix and beat just until incorporated. With a large spoon, fold in the raisins.
Scoop into muffin tins, about ¾ full. They do puff up slightly.
Mini muffins: 15-20 mins
Regular muffins: 20-30mins