(recipe in development)
1/2 C butter
3/4 C white sugar
3/4 C firmly packed brown sugar
2 large eggs
1.5 C mashed pumpkin
2 C cornmeal
1/2 C rice flour
1/4 C potato starch
1 tsp baking soda
2.5 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 C raisins
1/5 C chopped pecans
Preheat oven to 375 F.
In a large bowl, cream together butter and sugars until fluffy. Beat in eggs and pumpkin.
Add dry ingredients and beat until well blended. Pour into lined muffin tins. Bake for 15-20 minutes until centers are cooked through / tops are golden. Cool in muffin tins for 10 minutes.
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