More Great Recipes: Breakfast | Brunch | Cake | Christmas

Gluten Free Pumpkin Muffins

User Avatar
Member since 2010

Serves 8 | Prep Time 5-10 mins | Cook Time 20 mins


1 cup brown rice flour
1 cup white rice flour
1 ½ – 2 Tbsp gluten free baking powder
½ tsp baking soda
1 tsp xanthan
½ tsp fine Celtic sea salt
¼ tsp nutmeg
¼ tsp cinnamon
½ cup agave nectar
1 cup sultanas/raisins
1 organic egg
¼ cup cold pressed canola oil
½ cup to a cup of plain mashed pumpkin
½ cup organic almond milk or soy milk

Sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly.

Break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through.

Add in the dry ingredients and mix until a thick batter forms.

Fold in the raisins and spoon into well greased muffin pots.

Bake in a moderate oven – about 170C/325 F for approximately 20 minutes.

Serve warm, with butter and honey, eat cold as a snack, or enjoy with a warm bowl of soup or zesty salad.

Pairs Well With


This recipe is another one I adapted from my childhood. This latest gluten free incantation is simple, tasty, and thanks to the beloved pumpkin – really moist. If you are making this recipe in the United States – use unsweetened canned pumpkin. These quick, easy muffins can be prepared in less than 10 minutes and are totally scrumptious!

A dash of local for every season
By slyasafox15

22 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze