Two Raisin & Pumpkin Seed Muffins

October 1, 2015

Baking for one or two is something that I love doing. Super small batch baking.

This is a very easy recipe to adapt and you can use what ever seeds or nuts you have available. In my case, the pantry cupboard yielded some pumpkin seeds and raisins.


Two Raisin and Pumpkin Seed Muffins Recipe
Serves 2
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 1/4 cup gluten free flour with xanthan gum
  2. 1 1/2 tsp baking powder
  3. 1/8 tsp baking soda
  4. pinch of cinnamon
  5. pinch of vanilla powder
  6. 2 tbsp. maple syrup
  7. 1 1/2 tbsp. coconut oil
  8. 2 tbsp. warm water
  9. 1/2 tsp lemon juice
  10. 1 tbsp. pumpkin seeds
  11. 1 tbsp. raisins
  1. Preheat oven to 160 degrees Celsius
  2. Line muffin pan with two paper muffin cups
  3. Combine flour , baking powder and baking soda in a small bowl
  4. Stir in cinnamon and vanilla
  5. Add coconut oil and maple syrup and stir to combine
  6. Add lemon juice to warm water
  7. Stir water mixture into batter and mix well with metal spoon until incorporated
  8. Stir in pumpkin seeds and raisins
  9. Spoon into prepared muffin pan
  10. Sprinkle extra pumpkin seeds on top if desired
  11. Bake for twenty minutes
  12. Allow to cool slightly and serve with preserves or as is
  1. Pumpkin seeds can be substituted for any mix of seeds