Ingredients
- 2/3 cup nonhydrogenated vegetable shortening
- 2 and 2/3 cups raw sugar
- 4 eggs
- 1 15-ounce can pumpkin
- 2/3 cup cold water
- 1 and 1/3 cups millet flour
- 1 cup soy flour
- 1 cup tapioca starch
- 2 teaspoons baking soda
- 1½ teaspoons salt
- ½ teaspoon baking powder
- 2 to 3 tablespoons cinnamon (add more to taste)
- ¼ teaspoon ground cloves (optional)
- ¼ cup chopped nuts (optional)
- ¼ cup raisins (optional)
Directions
Preheat oven to 350°F. Use 2 muffin tins or loaf pans sprayed with gluten-free cooking spray.
Beat the shortening and sugar until fluffy. Stir in the eggs and pumpkin. Add the water and combine. Mix together the millet and soy flours, tapioca starch, baking soda, salt, baking powder, cinnamon, and cloves (if desired). Add to the pumpkin mixture and thoroughly combine. Mix in the nuts and raisins, if desired.
Pour the batter into muffin tins or loaf pans. Bake 70 minutes. Muffins are done when a toothpick inserted in the center comes out clean. Muffins can cool in pans or on rack.
Makes 24 muffins or 2 loaves
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