Pumpkin bread was always a favorite of mine growing up. These muffins have a very nice, mild pumpkin flavor. You could always add about 1/8 tsp nutmeg and 1/2 - 1 tsp cinnamon, but I found the flavor perfect without.
The muffins are low-fat and sweetened only with the unsweetened applesauce and optional raisins.
The pumpkin does not add more sweetness to the muffins.
Weight watchers count 4 points for each muffin with raisins, 3 points without raisins.
1 egg or egg replacer
2 Tbls oil
1 1/4 cups unsweetened applesauce
1/2 cup pumpkin
1 cup brown rice flour
3/4 cup garbanzo bean flour (or other gluten free flour such as oat)
3/4 tsp baking soda
2 tsp baking powder
3/4 tsp xanthan gum or guar gum
1/4 tsp salt
1/2 cup raisins, optional (leave out for yeast free diets)
*optional add in spices:
1/8 tsp nutmeg
1/2 tsp cinnamon
Preheat oven to 375. Prepare muffin tin with a non-stick spray or liners.
In a medium size bowl add the egg or egg replacer, oil, applesauce and pumpkin. Mix well using a wire whisk.
In a small bowl add flours, baking soda, baking powder, xanthan gum or guar gum and optional spices.
Mix together. Add dry mixture to applesauce mixture, mix well with a large spoon. Stir in raisins.
Fill muffin tins 3/4 full. Bake for 20-25 minutes. Check after 20 minutes.
Remove from oven and let muffins sit a couple minutes before removing from pan. Cool on a wire rack.
Store muffins in the refrigerator for several days or freeze for longer storage.