The Pioneer Woman Tasty Kitchen
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Gluten Free Pumpkin Muffins ala PW

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Level: Easy

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Description

I adapted PW’s Pumpkin Muffin recipe. They are not as light as hers I’m sure, but very tasty!

Ingredients

  • 1 cup Rice Flour
  • ½ cups Tapioca Flour
  • 2 teaspoons Pumpkin Pie Spice
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Xanthan Gum
  • ¼ teaspoons Salt
  • 4 Tablespoons Melted Butter Or Vegetable Oil
  • ½ cups Milk Or Apple Juice
  • 1 whole Egg
  • 1-½ teaspoon Vanilla
  • ½ cups Sugar
  • 1 cup Canned Pumpkin

Preparation

Heat oven to 400 degrees. Grease muffin tin.

Combine dry ingredients except sugar in a medium-sized mixing bowl. Melt butter and mix with the milk, egg, and vanilla. Mix in sugar, then add that mixture to the dry ingredients. Add the pumpkin and mix until just incorporated.

Spoon into prepared tin and bake for 20 minutes. After baking, remove muffins and cool on a rack.

Make PW’s cream cheese frosting. Delicious!

One Comment

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1sarahb on 11.9.2009

I made these with some egg & dairy substitutions for my allergic little boy and they turned out great! He really liked them and they tasted almost exactly like regular pumpkin muffins!

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