Wheat-free Pumpkin Muffins
CATEGORIES
INGREDIENTS
  • Cooking Time: 25
  • Servings: 12
  • 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
DIRECTIONS
  1. Mix together dry ingredients in a medium to large bowl.
  2. Mix together wet ingredients in a large measuring cup. They will be poured into dry ingredients.
  3. Pour wet ingredients into dry ingredients and SLOWLY but thoroughly fold/mix together. Do not overmix.
  4. Spoon batter into paper muffin holders in muffin tins.
  5. Bake 25 minutes until toothpick comes out clean.
  6. Makes 12 large muffins.
  7. 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.
  8. 2 tablespoons unsweetened cocoa powder (this makes chocolate muffins)
  9. 1/2 cup dairy-free dark chocolate chips
  10. 1/2 cup other chopped nuts
  11. 1/2 cup raisins