Dairy free, oil free, Gluten free Pumpkin Muffins

I used the same photo for the muffins in a few posts below because they look the same '-)
I tried making some without the oil or eggs because I am trying to follow the Mcdougall diet.
These came out wELL. They are good. They are very moist, especially when you put them in a ziplock bag!! ( NOTE::::: IF YOU CAN HAVE GLUTEN YOU CAN USE REGULAR FLOUR OR 1 & 1/2 CUP OF THE WHITE FLOUR AND 1/2 CUP OF THE WHOLE WHEAT)
Cooking Time: about 20 minutes

Ingredients:

3/4 cup unsweetened applesauce
½ cup Raw Sugar
1 cup Mashed, cooked pumpkin (the kind with the sugar and spices already in it--pie ready}
1 ½ cups of Brown Rice Flour
½ cup Soy Flour
3 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Allspice
dash Salt
1 tsp Xanthan gum (OMIT IF YOU ARE NOT MAKING A GLUTEN FREE VERSION)
1½ oz Raisins (optional) --ie one of the little raisin boxes--individual ones
½ cup Chopped nuts ( walnuts or pecans)

Preheat oven to 350F .Place applesauce in bowl; add sugar 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 (180C) degrees for 20 minutes ( or until done --watch carefully, I use a toothpick ). I used 6 large muffins --Rotate tins once to brown

For the other recipe with oil and eggs go here: http://nannykimsrecipes.blogspot.com/2009/02/gluten-free-pumpkin-muffins-yes.html