Easy Healthy Gluten-free Pumpkin Muffins

By Babycatgrandma

Ingredients

• 2/3 c. brown rice flour
• 1/2 c. freshly ground buckwheat flour
• 1/2 c. arrowroot starch (or tapioca starch, corn starch as a last resort) (see below for MANY more gluten-free options, including a starch-free version)
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. cloves
• 1/4 tsp. baking powder*
• 1 tsp. baking soda
• 3/4 tsp. salt
• 3/4 c. honey OR 1 c. sucanat
• 2 eggs OR 2 Tbs. freshly ground flax + 6 Tbs. hot water (see below for more options and instructions for egg-free)
• 1/2 c. melted butter or coconut oil
• 1/4 c. cold water
• 1 1/4 c. pumpkin puree (canned or homemade)

Details

Servings 12
Preparation time 10mins
Cooking time 55mins
Adapted from kitchenstewardship.com

Preparation

Step 1

Instructions

Mix the dry ingredients together, then add all the rest of the ingredients right on top. (You can just “dump and mix” but I wanted to make sure the little spices and leavenings were mixed thoroughly first.) Stir or beat well.

Line muffin tin and pour about 3/4 full into 12 muffin cups. Bake in a preheated 325 degrees for 40-45 minutes (20-25 for 24 mini muffins).

You might have a little left over, and a mini loaf pan is usually just right for the excess.