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November 17, 2013

Gluten Free Pumpkin Carrot Raisin Muffins



This is another recipe that I decided to repost for Thanksgiving that has been pretty popular. It's very easy to make and is very fluffy as well! Breakfast for Thanksgiving or even the morning after Thanksgiving is something I'm sure many people do but aren't sure what recipes to use. This recipe is great for the mornings and it makes a lot of muffins as well. These muffins can be made dairy free as well which makes it a lot better for most people. They make around 30 muffins making it perfect for however many guests you have for Thanksgiving! You can bring it as a dessert or use it as a Breakfast treat! Either way it's a rich and fluffy recipe that makes enough muffins to give to everyone at your Thanksgiving dinner. Try it out and enjoy!

This is recipe #6 of the 14 Days of Gluten-Free Thanksgiving!
Ingredients:




  • 3 cups of all purpose gluten-free flour (See link)
  • 2 Tbs. pumpkin spice
  • 2 tsp. baking soda
  • 2 cups of stevia in the raw (any sugar can substitute)
  • 1 cup of light brown sugar
  • 1 1/2 tsp. salt
  • 1 (15oz) can pumpkin
  • 1/2 cup applesauce
  • 4 large eggs
  • 1/2 cup water
  • 1 cup minced carrots
  • 1/2 cup raisins
  • 1/2 cup copped walnuts

Makes around 30 muffins!
Takes about 45 minutes!
Not too sweet and goes great with milk!

Directions:
  1. Set oven on 350 F. Mix all dry ingredients in a large bowl.
  2. Add pumpkin, apple sauce, eggs, water, and mix until well combined.
  3. Next stir in carrots, raisins, walnuts and combine.
  4. Fill muffin tins until 3/4 full and bake for 25 minutes!
  5. Pull out, cool, and serve! It's that easy!

The 5th recipe of the 14 Days of Gluten-Free Thanksgiving below!

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