Gluten-Free Pumpkin Muffins

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8-10 muffins Easy
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Ingredients (14)

  • 1 cup brown rice flour
  • 1 cup white rice flour
  • 1 ½ – 2 Tbsp gluten free baking powder
  • ½ tsp baking soda
  • 1 tsp xanthan
  • ½ tsp fine Celtic sea salt
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • ½ cup agave nectar
  • 1 cup sultanas/raisins
  • 1 organic egg
  • ¼ cup cold pressed canola oil
  • ½ cup to a cup of plain mashed pumpkin
  • ½ cup organic almond milk or soy milk

Summary

This recipe is another one I adapted from my childhood. This latest gluten free incantation is simple, tasty, and thanks to the beloved pumpkin – really moist. If you are making this recipe in the United States – use unsweetened canned pumpkin. These quick, easy muffins can be prepared in less than 10 minutes and are totally scrumptious!

Instructions

  1. 1Sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly.
  2. 2Break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through.
  3. 3Add in the dry ingredients and mix until a thick batter forms.
  4. 4Fold in the raisins and spoon into well greased muffin pots.
  5. 5Bake in a moderate oven – about 170C/325 F for approximately 20 minutes.
  6. 6Serve warm, with butter and honey, eat cold as a snack, or enjoy with a warm bowl of soup or zesty salad.
  7. 7These muffins will keep in the fridge for a few days, or freeze really well in an airtight sealed bags for school lunches or work snacks.
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