Ingredients

The following ingredients have 14 Servings
  • 2 cups gluten-free flour mix ( or any favorite GF flour combination you have will work.  *See in notes below)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • 1/8 tsp cloves
  • 1 1/2 tsp xanthan gum (only for gluten-free, do not need in whole-wheat version)
  • 2 cups pumpkin puree
  • 1/2 cup pure maple syrup
  • 1/3 cup apple butter (see below my super quick & easy method)
  • 1 tsp vanilla extract
  • 1/2 cup raisins (original recipe uses golden)
  • 1/2 cup chopped nuts (optional)
  • 1/4 cup mini semi-sweet chocolate chips ((optional) I use Enjoy Life Semi-Sweet Mini Chocolate Chips.)

Instruction

  • Preheat oven to 350.
  • Prepare muffin tins with liners or a non-stick cooking spray.
  • In a large mixing bowl add flour, baking powder, baking soda, cinnamon, ginger, allspice, and cloves. Mix well.
  • In a smaller mixing bowl add pumpkin, maple syrup, apple butter, and vanilla. Mix well.
  • Pour the pumpkin mixture into the flour mixture and mix.
  • Stir in raisins (and nuts if choose) be careful not to over mix if using regular flour.
  • Spoon into prepared muffin tins. Bake for 23-25 minutes.
  • Remove from muffin tins and let cool on wire racks.