• Cooking Time: 20 mins
  • Servings: 8
  • Preparation Time: 5-10 mins


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!


  • 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.

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