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Pumpkin Spice Muffins

Adapted from a California Raisin Marketing Board recipe.


Preheat oven to 350°F. Generously grease or line muffin cups with paper liners and spray with cooking spray. Set aside. Beat Eggs, vanilla, honey, oil, applesauce and pumpkin together until well combined. Set aside. Mix all dry ingredients together. Then, stir in egg mixture; add raisins and nuts. Mix just until blended. Fill muffin cups 2/3 full. Bake for 12 to 15 minutes. Makes 24 Muffins.

Pumpkin Spice Muffins



Products Used in this Recipe

Baking Aids

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Gluten Free
Baking Soda

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Baking Aids
Baking Powder

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Baking Aids
Xanthan Gum

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GF All Purpose Baking Flour

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Baking Aids

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Ratings & Comments (5)

5 Stars  60%  3
4 Stars 0%  0
3 Stars 0%  0
2 Stars 20%  1
1 Star 20%  1


5 Reviews

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Shannon January 15, 2012
We found these muffins quite bland with a bitter aftertaste. We would not make them again.
Audrey Eischens November 9, 2012
Okay, but need to add a bit of salt because as commented before they are quite bland. Maybe need to up the spices. I did add some maple extract, but will add a teaspoon more. Also need to bake about 18-20 minutes, the given time left them a little gooey in the center.
Tonya November 18, 2012
I made cupcakes for my daughter's birthday. I substituted clove oil, coconut oil, 1 tsp of Agar Agar instead of Xanthum gum and used fresh pumpkin and fresh applesauce. I topped with cream cheese frosting. 8 0z - cream cheese, 1/4 c- honey, 1/2 tsp- vanilla . Yummy!!
Olena January 23, 2013
They have a nice texture. They aren't very sweet at all. I added about a teaspoon of salt and a tsp of nutmeg. I think they would be better frosted.
kate November 25, 2013
I subbed 1/8c +/- oil for applesauce + 1 ripe banana; brown sugar for honey @ half; no raisins: thumbs up on brown sugar/nuts sprinkle; added salt too; spices could be stronger. Eaten by all. Very flexible recipe. Also, poured a loaf pan about 1.5 inches deep and it came out great!

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