• 2 eggs
  • 1 Teaspoon vanilla extract
  • 1/2 Cup honey
  • 1/4 Cup canola oil
  • 1/4 Cup Unsweetened Applesauce
  • 15 Ounces mashed pumpkin
  • 2 Cups gluten free all-purpose flour*
  • 2 Teaspoons xanthan gum
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground allspice
  • 1/2 Teaspoon ground cloves
  • 1/4 Teaspoon ground ginger
  • 3 Cups California raisins
  • 1/2 Cup chopped walnuts or pecans


Preheat oven to 350°F. Line muffin cups with paper liners and spray with cooking spray. Set aside. Beat eggs, vanilla, honey, oil, applesauce and pumpkin together until well combined. Set aside. Mix all dry ingredients together. Then, stir in egg mixture; add raisins and nuts. Mix just until blended. Fill 24 muffin cups 2/3 full. Bake at 350°F for 12 to 15 minutes, until done.

Notes: May be prepared with whole grain sorghum flour with good results. Nutrition facts for this variation available upon request to

Nutrition Facts Per Serving

Calories 170 (Calories from Fat 23%); Total Fat 4.5 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 20; Sodium 85; Potassium 240; Total Carbohydrate 31; Dietary Fiber 2; Sugars 21; Protein 3; Calcium 31; Iron 1;

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Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.