I made these today for my son's preschool class and all the kids loved them. Don't let the lengthy list of ingredients fool you into thinking that this is a difficult recipe. It’s not, and once you make them I guarantee that they will be a hit.
2 cups brown rice flour
½ cup tapioca flour
¾ cup brown sugar
2 tsp baking soda
2 tsp baking powder
2 tsp xanthan gum
2 tbsp cinnamon
2 tbsp ground ginger
2 tsp allspice
½ tsp fresh ground nutmeg
1 tbsp dry mustard
1/8 tsp white pepper
¾ tsp pumpkin puree
2 cups pureed pumpkin
1/3 cup water
1/3 cup butter or Earth Balance margarine, melted
¾ cup honey (or agave)
1 tbsp vanilla extract
1 cup chopped pecans (optional)
½ cup raisins (optional)
Preheat oven to 350 degrees.
In a bowl, combine all of the dry ingredients (except the raisins and pecans if using). Mix well. In a separate bowl, whisk together the pumpkin puree, water, melted butter or margarine, honey and vanilla. Add the dry ingredients to the wet ingredients in two to three portions, gently mixing. Be careful not to over mix. Mix in the raisins and pecans with the last portion of dry ingredients if desired.
Divide into 24 muffin wrappers. Cook for 20-25 minutes, or until tops start to turn brown.
Original recipe by Johnna Deitz
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