Full credits for this recipe comes from Bliss, a novel written by Shay Mitchell and Michaela Blaney. I super love muffin’s, so I was very excited to try out this recipe.
I would love to try these muffins again when pumpkin spice always goes into everything any how. But I’m a rebel, so I’ll make it in the late winter/ early spring too. Hurrah hurrah.
Makes 12 muffins
- 3 cups gluten-free baking flour
- I used whole wheat flour
- 2 tsps baking powder
- 2 tsps baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp ground nutmeg
- 4 eggs
- 2/3 cup applesauce
- 1/3 cup maple syrup
- 2/3 cup almond milk
- 2 tbsps vanilla extract
- one can pumpkin puree
- I used 1 smaller can, but next to I think I would use 2 or 1 big can
- 1/2 cup chopped walnuts
- 1 cup golden raisins
- Preheat the oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flower, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
- Add the 4 eggs, applesauce, maple syrup, almond milk, and vanilla direct to the dry ingredients. Stir until the batter is smooth and thick. Using a plastic spatula, fold in the pumpkin, walnuts, and raisins until all are evenly distributed throughout the batter.
- Pour the batter into each prepared cup 3/4 full. Bake the muffins of the centre rack for 25 minutes, rotating the tin 180 degrees halfway through. The finished muffins will be soft to the touch, and a toothpick inserted into the centre will come out clean.
- Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
Voila! And bon apetite!
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