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!
Ingredients
- 1 cup brown rice flour
- 1 cup white rice flour
- 1 ½ â 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
Directions
- 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 â 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.
- These 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 8 servings | |
| Calories 244 | |
| Calories from Fat 55 | 23% |
| Total Fat 6.37g | 8% |
| Saturated Fat 3.08g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 98mg | 4% |
| Potassium 138mg | 4% |
| Total Carbs 42.93g | 11% |
| Dietary Fiber 2.1g | 7% |
| Sugars 9.39g | 6% |
| Protein 4.51g | 7% |
