Pumpkin Pecan Muffins (deliciously wheat free and dairy free!)

Thanksgiving is a true holiday for me. My mother still hosts the dinner, so it is a day I do not have to hit the ground running. I decided to make some breakfast muffins today, partly because I had the oven on to roast some beets to bring for our dinner, and partly because Bruce loves a good breakfast muffin (so do I!) and I do not get to bake very often.  It is an adaptation (no surprise to anyone who really knows me!) of a recipe I found on line (a great way to get quick cooking info!) and while the revisions are still fresh in my brain, I will pass it along. They are really delicious, and wheat and dairy free! I use organic ingredients whenever possible and aluminim free baking powder, so know that if you do the same, these are even healthier!

Pumpkin Pecan Muffins

1 cup sugar (I used brown because it was all I had)
1 tsp baking soda
2 tsp baking powder
1 tsp salt (a little less because I use sea salt)
2 tsp cinnamon
1/2 tsp ground cloves
2 cups flour (I used 1/2 each of quinoa, brown rice, millet and oat-truly multi-grain!)

2 eggs
1/2 cup olive oil
1/2 cup applesauce (I used the apple/apricot I had for Lila)
2 cups pumpkin (1 can)
1/2 cup chopped pecans
1/2 cup raisins

Mix together dry ingredients in one bowl; wet ingredients in another (larger) bowl. Stir the dry ingredients into the wet and mix well. Fold in pecans and raisins. Fill greased or lined muffin cups 2/3 full. Bake at 325 for 20 -25 minutes. (I had the oven on at 350 and there was no problem, but I did keep an eye on them!) Makes about 18 muffins!