Pumpkin Muffins

pumpkinmuffins

Recipe: Pumpkin Muffins

Makes : 12 muffins | Breakfast/Brunch Dairy Free , Vegetarian Print
Let the muffins rest for about 10 minutes after baking to allow the crumb to firm up. Serve them warm with a dollop of apple butter (a concentrated spread made from apples and spices--find it near the jam) or regular butter if you eat dairy.

Ingredients

  • 1 1/4 cups white rice flour
  • 1/4 cup cornstarch
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 teaspoons baking powder
  • 2 eggs, lightly beaten
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • Apple butter, for serving (optional)

Instructions

  • Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners or oil each individual cup.
  • In a medium bowl, combine the rice flour, cornstarch, salt, cinnamon, allspice, and baking powder. Whisk to ensure the ingredients are well combined. In a large bowl, add the eggs, brown sugar, granulated sugar, pumpkin, oil, and vanilla. Whisk to combine. Add the dry ingredients to the pumpkin mixture and stir until no traces of flour remain.
  • Fill each muffin cup nearly to the top with the batter. Bake the muffins until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool in the pan for 10 minutes before serving. Serve the muffins warm with apple butter. The muffins taste best the day they are made.

5 Comments

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  1. Holly says:

    I just whipped up a batch of these muffins this morning! I subbed in 2 “flax” eggs (2T flax+6T water) and I reduced the sugar to just 1/2c. of brown sugar. I cut the oil in half (1/4c.) and added 1/4c. of unsweetened applesauce. I also added 1t xanthan gum to thicken things up a little bit! Thanks for the great recipe!

  2. Jill says:

    I’d like to try these using Whole Grain Brown Rice flour for a bit more nutritional value than the White Rice Flour and see how they turn out. Thanks for the suggestion for the base ingredients.

  3. Jill says:

    So as promised I tried these with brown rice flour instead of white. I also opted out of the apple butter and instead stirred in 3/4 cup fresh cranberries and 1/2 cup chopped pecans. I also put 1/4 pecan on top in the center of each muffin for garnish. They came out wonderfully and taste amazing.

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