Pumpkin Spice Raisin & Walnut Muffins
Actress Shay Mitchell's Pumpkin Spice Raisin & Walnut Muffins are perfect for a cozy fall breakfast or afternoon snack.
Ingredients
- 3 cups gluten-free baking flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 4 eggs
- 2/3 cup applesauce
- 1⁄3 cup maple syrup
- 2⁄3 cup almond milk
- 2 tablespoons vanilla extract
- 1 can pumpkin purée
- 1⁄2 cup chopped walnuts
- 1 cup golden raisins
Preparation
Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg.
Pour the batter into each prepared cup to 3⁄4 full. Bake the muffins on the center rack for 25 minutes, rotating the tin 180 degrees halfway through. The finished muffins will be soft to the touch and a toothpick inserted in the center 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 three days.