Wheat-free Pumpkin Muffins
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)
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