Gluten Free Pumpkin Maple Muffins
Perfect healthy muffin for your breakfast or snack. It can double as a healthy pumpkin cupcake!
Ingredients
- 1 cup brown rice flour
- 1/3 cup potato starch (Bob's, unmodified, do not use potato flour)
- 1/2 cup almond meal or hazelnut or cashew meal
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder gluten free
- 1 teaspoon baking soda gluten free
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 3 teaspoons cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup oil
- 1 cup canned pumpkin gluten free
- 1/3 cup water
- 1 tablespoon pure maple syrup
- 1/2 cup dark chocolate chips optional, gluten free
Glaze Recipe
- 6 tablespoons powdered sugar
- 2 teaspoons half and half or cream
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350. Mix together the brown rice flour, potato starch, almond meal, xanthan gum, baking powder, baking soda, salt, sugars, and spices. In another bowl or measuring cup stir together until well blended the pumpkin, oil, water, and eggs. Add this mixture to the dry ingredients and mix until combined. Do not over mix.
- Spoon into well greased muffin tins, 3/4 " full. Bake 30-35 minutes or until a toothpick comes out clean and they are slightly browned. Makes 6-7 large muffins or 4" mini Bundt pans. If using regular muffin tins bake for approximately 25 min. This recipe can pass as a cake as it's well sweetened. You could also frost or drizzle glaze on top.
Glaze
- Stir together the glaze ingredients in a small bowl, until smooth.