Gluten and Dairy Free Pumpkin Muffins
By MRSJUF
Rate this recipe
5/5
(2 Votes)
Ingredients
- Only makes 6 muffins! They'll go quickly :D.
- 1/4 cup white rice flour
- 1/4 cup brown rice flour
- 1/4 cup sweet sorghum flour
- 1/4 cup potato starch
- 1/4 cup tapioca flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/4 cup canola oil
- 1/3 cup and 1 1/2 TBSP apple cider
- 1/2 cup pumpkin puree
- 1/2 tsp sea salt
- 1 egg
- 1 tsp pumpkin pie spice
Details
Servings 6
Preparation
Step 1
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.
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