HOW TO MAKE IT
INGREDIENTS: 1 cup 1-to-1 gluten free baking flour (or white whole wheat flour) 1 teaspoon baking soda 1 teaspoon pumpkin pie spice ¼ teaspoon salt 2 tablespoons unsalted butter, melted and cooled 1/4 cup pure maple syrup or honey 1 large egg 1 teaspoon vanilla extract 1/2 cup pumpkin puree 1 cup finely grated apple ½ cup raisins
Whisk or sift the gluten free flour, pumpkin pie spice, salt, and baking soda together in a mixing.
In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, pumpkin, and vanilla extract until thoroughly combined.
Add the dry ingredients to the wet ingredients and stir together until just barely combined. Then fold in the grated apple and raisins.
Fill each cup in the muffin pan approximately ¾ full, and bake for 18-20 minutes.
A toothpick inserted in the center should come out clean. Cool the muffins in the pan for 10 minutes before transferring to a wire rack to cool completely.