Pumpkin Muffins

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Pumpkin Muffins

 

Puree, in a blender, the following ingredients until smooth and creamy:

 

1/4 cup soy milk (or alternative)

1 15-oz. can pumpkin

1/2 cup oil

1/2 cup maple syrup

1/4 tsp. nutmeg

1/2 tsp. cinnamon

 

In a large bowl, combine and mix together:

 

2 cups of gluten free flour (see archives for Amy's recipe)

1/2 cup flaxseed meal

1 tsp. baking soda

1 tsp. baking powder

1/3 cup raisins

1/3 cup chopped pecans

 

Make a " well " in the dry ingredients. Add the pumpkin mixture to the flour

mixture and blend until moistened. Spoon into a greased muffin pan. Bake

at 350 degrees for 25 minutes. Makes 12 muffins.