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Wheat-free Pumpkin Muffins

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Member since 2006

Serves 12 | Prep Time | Cook Time 25


Dry ingredients:
1 1/2 cups brown rice flour
1 1/2 cups rice polish (this is made by Energe and is for those with gluten allergies; it gives fiber to the muffins)
1 1/3 cups maple sugar or date sugar
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups chopped walnuts (make sure there are no shell pieces in them)

Wet Ingredients:
4 large eggs, beaten
1/2 cup olive oil
1 1/3 cups of either soy, rice or almond milk
2 cups (1 can) canned pumpkin

Mix together dry ingredients in a medium to large bowl.

Mix together wet ingredients in a large measuring cup. They will be poured into dry ingredients.

Pour wet ingredients into dry ingredients and SLOWLY but thoroughly fold/mix together. Do not overmix.

Spoon batter into paper muffin holders in muffin tins.

Bake 25 minutes until toothpick comes out clean.

Makes 12 large muffins.

NOTE: Any of these optional ingredients can be added. You just need to experiment as to whether you may need to add a little more or less liquid.

2 tablespoons unsweetened cocoa powder (this makes chocolate muffins)

1/2 cup dairy-free dark chocolate chips

1/2 cup other chopped nuts

1/2 cup raisins

Pairs Well With


I like this recipe. The caloric count is around 440, fat at 28 g and 45 g carbs making smaller muffins would help. I measured using rice bran, maple sugar and ff soymilk. I will try this recipe with a little adjustment on ingredients.

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