Barbara's Pumpkin Muffins - Gluten-free, Vegan, Delicious, with an oil-free variation

I've  been working on my Pumpkin Muffin Recipe this fall, and have come up with an improved recipe, with an oil-free alternative.  I think you will really like it.  I will post it here, and put a link to it on the original Pumpkin Muffin Recipe page.

BARBARA'S PUMPKIN MUFFINS

Gluten-free, Vegan, Delicious, with an oil-free variation
By Barbara Frohne

www.wildflowermorningrecipes.blogspot.com

WET INGREDIENTS:

3/4 cup water or dairy free milk
one 15 oz can pumpkin
1/3 cup oil OR 6 dried prunes soaked in the water until they are softened
1/3 cup honey

DRY INGREDIENTS:
1/4 cup garbanzo flour

1/4 cup tapioca starch

3/4 cup white or brown rice flour

3/4 cup sorghum flour or oat flour
1/3 cup flaxseed meal (grind whole flax seeds in a blender or coffee grinder)
1 tsp baking soda
1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/2 cup raisins
1/3 cup chopped walnuts or pecans (optional)

Preheat your oven to 350 degrees.

Prepare your muffin pan by spraying pan spray into each cup, or using muffin papers.

Puree the wet ingredients in a blender until smooth and creamy. In a large bowl, combine the dry ingredients and mix together completely. Add the wet ingredients from the blender to the flour mixture in the large bowl and blend with a large spoon until everything is just mixed together, no longer. Spoon into a greased muffin pan or muffin paper. Mound the dough up to the top of the muffin cup.

Oil Free alternative: Soak 6 dried prunes in the 3/4 cup water until they are softened. Blend until smooth. Puree with the other wet ingredients. Substitute the prune puree in place of the oil in the wet ingredents.

Bake at 350 F (175 C) for 30 minutes.

Makes 12 muffins.

The link to the old recipe is here.