This recipe comes to us from Dianne Steeper

Preparation Time: 10 minutes
Cooking Time: about 20 minutes

Ingredients:
2 Eggs (or 1 egg and 2 egg whites)
¼ cup (½dL) Canola Oil
½ cup (~100g) Raw Honey
¼ cup (½dL) Unsweetened Applesauce
1 cup (~400g) Mashed, cooked pumpkin
1 ½ (210g) Brown Rice Flour
½ cup (70g) Soya Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Allspice
dash Salt
½ cup (~60g) Raisins (optional)
½ cup (~90g) Chopped nuts (I prefer pecans but walnuts also work well)

Preheat oven to 350F (180C). Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts. Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F (180C) degrees for 20 minutes. Rotate tins once to brown evenly.

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