Pumpkin Muffins {traditional and gluten free recipes}
Servings: 24 muffins
Ingredients
  • 2 1/3 cups brown rice flour *
  • 2/3 cup tapioca starch *
  • 1/3 cup potato starch *
  • 1 cup light brown sugar
  • 1 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 15 ounce can pumpkin puree
  • 3 eggs
  • 1/3 cup light flavored olive oil
  • * if you are not in need of a gluten free recipe simply substitute a total of 3 cups all-purpose flour for the items marked with an *
Instructions
  1. Preheat the oven to 350 degrees. Grease muffin tins (or line with paper liners) and set aside. In a large mixing bowl, mix together the dry ingredients and the pumpkin. Add the eggs and the oil and stir until well combined.
  2. Scoop into muffin cups (about 2/3 full) and bake for 16-18 minutes, until a toothpick inserted comes out mostly clean. Enjoy!