May 16, 2010

Pumpkin Spice Muffins

1/2 c. brown rice flour
1/2 c. sorghum flour
1/4 c. millet flour
1/2 c. potato starch
1 tsp. xanthan gum
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/8 tsp. nutmeg
1/16 tsp. ginger
1/4 tsp. cloves
3/4 tsp. cinnamon
1/3 c. sugar
1/2 c. chopped walnuts (optional)

Wet Ingredients
1/4 c. oil
2 eggs, lightly beaten
1 tsp. vanilla
1/3 c. milk
1 c. canned pumpkin


In a large bowl, combine the dry ingredients. 

Add the wet ingredients and stir well with a large spoon or spatula.  Make sure all the flour mix is wet. 

Spoon into 12 sprayed or greased muffin cups and bake at 375 degrees for about 18 minutes or until a tester comes out clean. 

Remove to a wire rack and cool.


Recipe from www.glutenfreehomemaker.com

Print Recipe