Gluten Free Pumpkin Muffins |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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 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 |
Directions:
1. Sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly.
2. Break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through.
3. Add in the dry ingredients and mix until a thick batter forms.
4. Fold in the raisins and spoon into well greased muffin pots.
5. Bake in a moderate oven – about 170C/325 F for approximately 20 minutes.
6. Serve warm, with butter and honey, eat cold as a snack, or enjoy with a warm bowl of soup or zesty salad.
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