Pumpkin Muffins

Name: Pumpkin Muffins
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1¼ cups brown rice flour; ½ cup potato starch; ¼ cup tapioca flour; 1 tsp. xanthan gum; ¼ tsp. baking soda; 1 tsp. baking powder; 1 tsp. salt; 1 tsp. cinnamon; 1 cup coconut palm sugar; ¼ cup olive or coconut oil; 1 cup pumpkin puree; ⅓ cup + 2 tbsp. non dairy milk; 2 tbsp. apple cider vinegar; ½ cup pepitas

Preheat oven to 400°F and line a muffin pan with twelve liners, lightly spritz with nonstick spray, or simply grease a standard-size muffin pan.

Cook1 h 30 min
Total1 h 30 min
Serves12
LevelIntermediate

Evening snack Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

1¼ cups brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 tsp. xanthan gum
¼ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 cup coconut palm sugar
¼ cup olive or coconut oil
1 cup pumpkin puree
⅓ cup + 2 tbsp. non dairy milk
2 tbsp. apple cider vinegar
½ cup pepitas

Method

Preheat oven to 400°F and line a muffin pan with twelve liners, lightly spritz with nonstick spray, or simply grease a standard-size muffin pan.
In a large bowl, whisk together the brown rice flour, potato starch, tapioca flour, xanthan gum, baking soda, baking powder, salt, cinnamon, and coconut palm sugar. Stir in the oil, pumpkin puree, nondairy milk, and apple cider vinegar and mix until smooth. Fold in the pepitas. Divide batter evenly among the twelve cups and bake for about 20 minutes, or until a knife inserted into the center comes out clean. Store in airtight container for up to 3 days.