2   Eggs (or 1 egg and 2 egg whites)
1/4 C  Canola Oil
1/2 C  Raw Honey
1/4 C  Unsweetened Applesauce
1 C  Mashed, cooked pumpkin
1 1/2 C  Brown Rice Flour
1/2 C  Oat Flour
1 tsp  Baking powder
1 tsp  Baking soda
1 tsp  Cinnamon
1/2 tsp  Allspice
dash   Salt
1/2 C  Raisins (optional)
1/2 C  Chopped nuts (I prefer pecans but walnuts also work well)

Preheat oven to 350F. Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts. Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F degrees for 20 minutes. Rotate tins once to brown evenly.