Pumpkin Muffins


Flour Mix (total 3 cups):

  • ½ cup potato starch
  • ½ cup almond flour
  • 1 cup white rice flour
  • ½ cup tapioca flour
  • ½ cup brown rice flour

Other Ingredients:

  • ¾ teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup sugar
  • 6 tablespoons butter, melted and cooled to room temperature
  • 2 large eggs
  • 1 15 ounce can pumpkin puree (1 ½ cups)
  • 1 cup milk
  • ¾ cup golden raisins and ¾ cup chocolate chips (or if you want to make just one batch of sweet or savory, double the amount of your desired ingredient)


Preheat the oven to 375*.  Line muffin tins with liners and spray the top of the pan with Pam.

Combine the flour mix, xantham gum, baking soda, baking powder, cinnamon, nutmeg and salt together in a large bowl.

In a separate bowl, stir the sugar, butter and eggs together.  Stir in the pumpkin puree and milk into the bowl and mix.  Pour into the bowl with the flour mixture and mix.  Once blended, you can separate the batter in half and add your raisins and/or chocolate chips.  (Note: I didn’t use a mixer for this recipe and the muffins turned out totally fine; the batter probably could have been blended a little better, but I didn’t notice a major difference.)

Scoop batter into muffin tins and bake on center rack for 25 minutes.  Allow the muffins to cool for a few minutes in the tin before removing them and letting them completely cool on a wire rack.

Recipe courtesy:  Betsy Metcalf of Gluten Freedom Atlanta
adapted from Sara Foster’s Fast, Easy, Fresh

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