Pumpkin Spice Muffins
Contributed by Bob's Red Mill Natural Foods

Recipe from the California Raisin Marketing Board.
Ingredients 2 Eggs  1 tsp Vanilla Extract  1/2 cup Honey  1/4 cup Canola Oil  1/4 cup Applesauce, unsweetened  1- 15 oz can Pumpkin Puree  2 cups Gluten Free All Purpose Baking Flour  2 tsp Xanthan Gum  1 tsp Baking Powder  1 tsp Baking Soda  1 tsp Cinnamon  1/2 tsp Allspice, ground  1/2 tsp Cloves, ground  1/4 tsp Ginger, ground  3/4 cup Raisins (Unsulfured)  1/2 cup Walnuts-Baker's Pieces
Directions
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. NUTRITIONAL INFORMATION Serving Size: 1 Muffin Calories 123, Total Fat 5g, Saturated Fat 0g, Cholesterol 20mg, Protein 2g, Carbohydrate 19g, Fiber 2g, Sodium 75mg, Calcium 7mg.