Pumpkin Spice Muffins

I know pumpkin usually conjures up images of cool, crisp days, fall leaves, and Halloween. Pumpkin is really a versatile food that can be used year-round. You can mix it into soups and chili as well as breakfast breads or pancakes. These muffins are a great way to start the day, get a little extra dose of fiber, and use up any leftover pumpkin you may have sitting in your fridge.


Pumpkin Spice Muffins

1/2 cup millet flour
1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup tapioca starch
3/4 tsp xanthan gum
1/2 tsp salt
3/4 cup sugar
1 tsp baking soda
1 cup canned pumpkin
1/2 cup canola oil
1 egg
1 tbsp flaxseed meal + 3 tbsp water (mix and let sit for 2 minutes)
1/4 cup water
1 tsp vanilla
1 3/4 tsp McCormick's Pumpkin Pie Spice
1/4 cup chopped, roasted walnuts
1/4 cup raisins

Preheat your oven to 350 degrees. Line 12-muffin pan with paper baking cups. Mix together the dry ingredients - flour, salt, xanthan gum, baking soda, and pumpkin spice. In a separate bowl, combine the pumpkin, sugar, oil, egg, flaxseed meal mixture, vanilla and water. Add the wet ingredients into the dry ingredients, mixing just until combined. Fold in nuts and raisins. Pour into muffin cups and bake 24 minutes until slightly golden. Remove muffins from pan and let cool on a rack.