Gluten and Dairy Free Pumpkin Muffins Recipe

April 20, 2009

YIELD: 6 servings

Butter and milk free muffins made super moist with apple cider and pumpkin!

Ingredients

	Only makes 6 muffins! They'll go quickly :D.
¼	cup white rice flour
¼	cup brown rice flour
¼	cup sweet sorghum flour
¼	cup potato starch
¼	cup tapioca flour
½	tsp xanthan gum
1	tsp baking soda
⅓	cup brown sugar
⅓	cup white sugar
¼	cup canola oil
⅓	cup and 1½ TBSP apple cider
½	cup pumpkin puree
½	tsp sea salt
1	egg
1	tsp pumpkin pie spice

Directions

Preheat oven to 350

Put white rice flour, brown rice flour, sweet sorghum flour, potato starch, tapioca flour, xanthan gum, baking soda and SALT in the large bowl; mix well

In a medium sized bowl, combine brown sugar and white sugar, apple cider, canola oil, egg, pumpkin pie spice and pumpkin puree; mix well.

Now add the wet ingredients to the big bowl of dry ingredients.

Bake at 350 for 22-23 minutes; makes 6 muffins.