No Reviews
You must be logged in to post a review.
Gluten Free Pumpkin Muffins ala PW
x
Print Options
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!
Related Recipes
Keto Broccoli Bacon Salad
by Blondelish.com in
Special Dietary Needs
by Blondelish.com in
Special Dietary Needs
Creamy lemon dressing, crunchy broccoli, and crispy bacon make this Keto Broccoli...
Prep: Cook:
Serves: 6 Level: Easy
Best Ever Gluten-free Flatbreads
by Natalie Crofts in
Special Dietary Needs
by Natalie Crofts in
Special Dietary Needs
A recipe for gluten-free flatbreads that don’t fall apart the moment...
Prep: Cook:
Serves: 6 Level: Intermediate
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
5-Ingredient Auntie Anne’s Cinnamon Sugar Pretzel Bites
by Sarah K in
Special Dietary Needs
by Sarah K in
Special Dietary Needs
These 5-ingredient pretzel bites are absolutely delicious. Made with only a...
Prep: Cook:
Serves: 4 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
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!