GF Tremendous (and they really are!!) Pumpkin Muffins

     This is not another one of those pumpkin recipes.  These are like their name says tremendous pumpkin muffins.  When you make this recipe, you'll know why they're called that! 

   These muffins are simple to make, moist, and taste great!  And what more do you need in a muffin recipe?  I have made these muffins for over 25 years, and was glad to discover that switching the flours didn't destroy the taste or texture. 

  This yummy muffin recipe comes from the Heritage School Cookbook I picked up many years ago from work.  Like all the pumpkin recipes I make, I have increased the spices.

Gluten Free Tremendous Pumpkin Muffins 
This  recipe makes 2 dozen muffins

1.  In small bowl:  Put 2 cups of raisins in 1 cup of water and let soak them for about 5+ minutes.

2.  In a large bowl mix together:
(1)  2 cups of canned pumpkin
(2)  Stir in 4 eggs
(3)  Add  2/3 cups oil (A friend told me you can use some applesauce to replace the oil or you can use some of each-- 1/3 applesauce and 1/3 cup oil)
(4) Stir in 2  cups of brown sugar
(5)  Add spices:  2 tsp. cinnamon, ½ tsp. cloves, 1 tsp. pumpkin pie spice, and 1 tsp. salt.
(6)  Stir in the raisins and water.

3.  In a medium size bowl mix together: 3 cups of rice flour and ½ cup of sorghum flour, 3 tsp. baking powder, and 1 tsp. baking soda.

Note: I've used other gluten free flour combinations, but be careful with using too much coconut flour because it needs more liquid ingredients in the recipe.

4. Combine ingredients:  Slowly add the dry ingredients to the pumpkin mixture and stir until combined.

 5.  Cook muffins:  Grease muffin tins and fill almost to the top.  Bake at 350 for 20 minutes.  Check with a toothpick.  Makes 2 dozen muffins.