Honey Pumpkin Muffins

Pumpkin Wheat Honey Muffins
modified from allrecipes.com

Original recipe yield:
1 dozen muffins

PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min


INGREDIENTS
1/2 cup raisins (optional)
1/2 cups sorghum flour
1/2 cups brown rice flour
1/2 cups tapioca powder or potato starch
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 "eggs" of egg replacer
3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey

Note: I added 1/4C brown rice protein powder, and cut both the honey and oil to 1/4C and added 1/2C rice milk with good results.

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the (opt.) raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
In a large bowl, stir together the flours, brown sugar, pumpkin pie spice, baking powder, baking soda, salt and xanthan gum. Make a well in the center, and put in prepared egg replacer, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in. Spoon into muffin cups so they are about 2/3 full.
Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

Also great with enjoy life chocolate chips in place of raisins!