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  1. This recipe comes to us from A.J. McEvoy 1 ¼ Cups A.J.s Special Gluten-Free Baking mix (or your own favorite mix) ½ Cup Canned Pumpkin Puree 1 Large Egg ¼ Cup milk 2 teaspoon Pumpkin Pie Spice, more if you prefer (BE CAREFUL that it is made only of spices, as some anti-caking agents might contain grain products) ¼ Sugar 2 teaspoon Blackstrap or other dark molasses (be sure ingredients do not list caramel color, a possible danger) 2 teaspoon Honey 1 small handful of your favorite raisins Pre-heat oven to 375 degrees. Mix baking mix and spice together in a medium-size bowl; set aside. In another medium-size bowl, beat the egg; then add the milk; then add the sugar, molasses, and honey; then blend in the pumpkin. Slowly add in the baking mix/spice blend. This mix WILL be very stiff. It takes a strong hand to stir it. When evenly-blended, add raisins. Spoon into muffin pan. Bake for 20-25 minutes, depending on your oven. Makes 6 muffins.