Go Back
Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins Recipe

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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Course Dessert
Cuisine Gluten-free
Calories 278.1 kcal

Ingredients
  

  • 1 cup brown rice flour
  • 1 cup white rice flour
  • 1 1/2-2 tablespoons gluten free baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon fine celtic sea salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/2 cup agave nectar
  • 1 cup sultanas or 1 cup raisins
  • 1 organic egg
  • 1/4 cup cold pressed canola oil
  • 1/2-1 cup of plain mashed pumpkin
  • 1/2 cup organic almond milk or 1/2 cup soy milk

Instructions
 

  • Sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly.
  • Break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through.
  • Add in the dry ingredients and mix until a thick batter forms.
  • Fold in the raisins and spoon into well greased muffin pots.
  • Bake in a moderate oven – about 170C/325 F for approximately 20 minutes.
  • Serve warm, with butter and honey, eat cold as a snack, or enjoy with a warm bowl of soup or zesty salad.

Add Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 81gCalories: 278.1kcalCarbohydrates: 47.9gProtein: 4.2gFat: 8.4gSaturated Fat: 0.9gCholesterol: 26.4mgSodium: 236.9mgFiber: 2.3gSugar: 12.6g
Keyword < 30 Mins, Breads, Free Of..., Halloween, Pumpkin, Quick Breads, Thanksgiving, Vegetable
Tried this recipe?Let us know how it was!