Pleasantly Pumpkin Applesauce Muffins

Pleasantly Pumpkin Applesauce Muffins - no sugar added

Healthy pumpkin muffins sweetened with fruit, no added sugar, and gluten-free. Perfect for breakfast and snack time.

Course: Breakfast, Brunch, Snacks

Cuisine: American

Keyword: gluten-free fruit sweetened pumpkin muffins, Low FODMAP pumpkin muffins, muffins for toddlers, yeast-free pumpkin muffins

Servings: Muffins

Calories: 129kcal

Author: Mary Krick

1 Lg Egg or egg replacer
2 Tbls Oil
1 1/4 cups Unsweetened applesauce
1/2 cup Pumpkin
1 cup Brown rice flour ~ or any gluten-free baking mix
3/4 cup Garbanzo bean flour or other gluten-free flour such as oat
3/4 tsp Baking soda
2 tsp Baking powder ~ Corn-free if needed**see notes
3/4 tsp Xanthan gum or guar gum
1/4 tsp Salt
1/2 cup Raisins optional (leave out for yeast-free diets and children under age 2)
*optional add-in spices:
1/8 tsp nutmeg
1/2 tsp cinnamon

Preheat oven to 375. Prepare a muffin tin with a non-stick spray or cupcake liners.
In a medium-sized bowl, add the egg or egg replacer, oil, applesauce, and pumpkin. Mix well using a wire whisk.
In a small bowl, add flour, baking soda, baking powder, xanthan gum or guar gum, and optional spices.
Mix together. Add the dry mixture to the applesauce mixture, mixing well with a large spoon. Stir in the optional raisins.
Fill muffin tins 3/4 full. Bake for 20-25 minutes. Check after 20 minutes.
Remove from oven and let muffins sit a couple of minutes before removing from pan. Cool on a wire rack.
Store muffins in the refrigerator for several days or freeze for longer storage.