Pumpkin Muffins with Raisins and Walnuts (Wheat Free Blender Muffins)

Pumpkin Pie Muffins with Raisins and Walnuts



I've made a lot of flourless blender muffins in the past year or so.  This recipe is great. It comes from a blog with a clever name: Making Thyme for Health.  Here is the ORIGINAL recipe link (click HERE).

http://makingthymeforhealth.com/healthy-flourless-pumpkin-muffins/

I made a few changes to the recipe and the muffins turned out great.  I am certain the original recipe is super good but I knew my husband would not eat pumpkin muffins with chocolate chips.  Some folks just don't get the pumpkin/chocolate combination.  My changes to the original recipe included omitting chocolate chips, and adding in raisins and walnuts, as well as ground ginger and cloves.



Flourless Pumpkin Pie Muffins with Raisins and Walnuts

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup pure maple syrup
• 2 eggs
• 1 tablespoon vanilla extract
• 3 tablespoons coconut oil, melted
• 1/4 cup unsweetened almond milk
• 2 and 1/4 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• heaping 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 to 3/4 cup raisins
• 1/2 to 3/4 cup chopped walnuts

Directions:

Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
Starting with the wet ingredients first (pumpkin, maple syrup, eggs, etc.) layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
Using a spoon, gently stir the raisins and walnuts into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown.
Allow to cool for at least 10-15 minutes.

These muffins keep best stored in an airtight container in the refrigerator for up to 3 days. Be sure to use certified gluten-free oats (such as Bob’s Red Mill) for allergies.