Before getting into today's recipe I thought I would take a moment to share some wonderful Pumpkin recipes with you.  I love all things pumpkin and these recipes do not disappoint:
Autumn Pumpkin Pie:
My favorite Pumpkin Spice Pancakes:
Pumpkin Raisin Bread:
And finally - one Savory delicious Pumpkin recipe:
Pumpkin Leek and Sage Stuffed Canneloni:
I could have sworn I had made pumpkin muffins before...but there was nothing to be found.  Today in the kitchen I made these muffins using my standard Muffin recipe with a couple of changes.  I wanted a heartier, healthy muffin, so used Brown Rice flour in place of Sweet Rice flour, added Ground Flax seed, with walnuts and raisins.  These muffins are super moist...so yummy!
1/2 cup Sorghum flour
1/2 cup Brown Rice flour
1/2 cup Tapioca Starch
2 Tblsp. Coconut Flour
1 Tblsp. ground Flax Seed
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Xanthan Gum
pinch of salt
1 tsp. each Cinnamon and Ginger
2 large eggs, whisk well
1 tsp. Vanilla
1/2 cup of honey plus 2 Tblsp.
1/4 grapeseed oil
1 cup pumpkin puree (canned works well too)
2/3 cup chopped walnuts
3/4 cup raisins
Preheat the oven to 350 degrees, and line a muffin tin with paper liners.  This recipe makes 12 nice sized muffins.
Add all of the dry ingredients into a medium bowl, whisking well to combine.
In a smaller bowl, add the eggs, whisking well, the honey, oil, vanilla and pumpkin, mixing well.  Add the wet ingredients to the dry, stirring just to combine.  Fold in the walnuts and raisins.
Spoon the batter into your muffin tins.
Bake for 30 minutes, or until a toothpick inserted comes out clean.
Serve warm with fresh butter....I ate two right away...better have discipline and save a few for DH!