Made with rice flour this gluten free pumpkin muffins recipe is perfect for fall! Have it as a snack on the go, or warmed with butter at breakfast.
I did a lot of baking last week. Hence the Gluten Free Banana Bread recipe I shared on Friday. I like to bake in big batches – and make just one big kitchen mess instead of lots of little ones. Anyway, since it’s now officially fall – and all things pumpkin abound – I thought it would be fun to whip up some gluten free pumpkin muffins. You know while I was messing up the kitchen anyway.
Gluten Free Pumpkin Muffins
Made with rice flour this gluten free pumpkin muffins recipe is perfect for fall!
Ingredients
- 1 1/2 cups white rice flour
- 1/2 cup tapioca starch
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1/2 tsp crushed cloves
- 1/4 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 cup sugar
- 1/2 cup melted butter or butter substitute, I used Becel Vegan
- 15 oz can pumpkin puree, not pie filling! OR 1 1/2 cups pumpkin puree
Instructions
- Preheat oven to 325 degrees F. Line muffin tin with paper liners.
- Mix dry ingredients in a large mixing bowl.
- Add remaining ingredients and stir well.
- Spoon into prepared muffin tin.
- Bake for 40-45 minutes or until a tooth pick inserted in center comes out clean.
- Serve warm with butter (or substitute) or cool and wrap for freezing.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 164Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 240mgCarbohydrates: 24gFiber: 2gSugar: 8gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.
HOT TIP: For easy gluten free baking, I prefer to use white rice flour and tapioca starch mixed to about 70/30 or 75/25 ratio. It just seems to work well.
The good news is even the kids in our house who don’t need to be gluten free loved these pumpkin muffins.
I’ll be honest and say I looove me some gluten… but these look SO good and festive! Love their bright orange color! And kids don’t lie, so if yours loved them, then I’ll for sure have to try them out! Beautifully done Shannon!
Lol. So do I. But it doesn’t like me!
These look wonderful. Going to make them with John and Conor this weekend. x
Have fun, Danielle!
I love pumpkin anything, Shannon! These look really good.
Oh yum! I am always looking for a good muffin recipe – it’s about all I have time to eat in the morning!
I hear you! I baked 5 loaves and three dozen muffins the other day so we have some to eat for awhile.
This was absolutely deiiclous. This was only my 2nd try at using the bread machine first try did not come out so good. I used agave nectar, 1/3 cup. The bread was sweet and the texture was perfect. I am making it again, this time using molasses, because agave is so expensive. I highly recommend this recipe.