Healthy Pumpkin Carrot Raisin Muffins

Pumpkin pie flavor, moist muffin, nutrient-rich! I have successfully adapted this gluten free (rice flour/potato starch 50/50, gluten free oats, plus 1 tsp guar gum). No added sugar and you won't miss it!

• Ready In: 30 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1 1⁄4 cups whole wheat flour
• 1⁄2 cup rolled oats
• 2  teaspoons pumpkin pie spice
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup pumpkin
• 3⁄4 cup  whole milk
• 1  egg
• 1  teaspoon vanilla extract
• 1 1⁄2 cups carrots, grated
• 1⁄2 cup raisins (or more, to your liking)

Directions

1. Mix oats, spice, powder, soda and salt in one bowl.
2. In another bowl, combine pumpkin, milk, egg and extract.
3. Combine 2 bowls and add in carrot and raisins.
4. Bake at 350 for about 20 minutes or until firm on top.