- 3/4 cup brown rice flour
- 3/4 cup sorghum flour
- 1/2 cup cornstarch
- 1/4 cup tapioca starch
- 1 teaspoon xanthan gum
- 3/4 cup sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1/4 cup coconut oil, melted
- Preheat and Grease: Pre-heat oven to 350F (180F) and grease a 12-cup silicon muffin mold.
- Whisk Dry Ingredients: In a large bowl, whisk the brown rice flour, sorghum flour, cornstarch, tapioca starch, xanthan gum, sugar, ground cinnamon, salt and baking powder together until combined.
- Mix Wet Ingredients: In another bowl, mix the vanilla extract, pumpkin puree, milk, maple syrup and melted coconut oil together.
- Combine Wet and Dry Ingredients to Get Batter: Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a homogeneous thick muffin batter.
- Transfer Batter to Muffin Mold: Divide batter evenly between the cavities of the muffin mold and fill them till 3/4-full.
- Bake Until Ready: Bake batter for 25 to 30 minutes until muffins are firm and a toothpick inserted in the center comes out clean.
- Cool Before Eating: Allow the muffins to cool for at least 10 minutes before removing them from the muffin mold. Let the muffins cool on the cooling rack for another 10 minutes before eating them.
Gluten-Free Flours: In this recipe I’ve used my own gluten-free flour blend that’s a mix of brown rice flour, sorghum flour, cornstarch, and tapioca starch. However, if you prefer to use a pre-made store-bought gluten-free all-purpose flour blend, you can substitute the flours with 2 1/4 cups of gluten-free flour blend. Make sure that the blend includes xanthan gum, and you use a good blend made with lighter flours such as the King Arthur Flour gluten-free multi-purpose flour, instead of heavier flours such as bean flours which will result in a denser texture.
Xanthan Gum: Xanthan gum is a replacement for gluten in gluten-free flours, and is necessary to help bind the ingredients together. If you are using a storebought gluten-free flour blend, make sure it includes xanthan gum, or if not, make sure you add it.
Sugar: I used white sugar in this recipe, but you can also use brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic index).
Baking Powder: Baking powder is necessary to help the batter rise, so make sure you add it in! If you are Celiac, make sure you use certified gluten-free baking powder.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you rather not, or don’t happen to have vanilla on hand, you can feel free to leave it out.
Pumpkin Puree: I used my homemade pumpkin puree (which is super easy to make, and is free or the additives and preservatives that come with canned pumpkin). However, if you only have access to canned pumpkin, it will work just as well.
Almond Milk: I love using my 5-minute homemade almond milk, but you can use other non-dairy milks such as cashew milk, soy milk, or coconut milk instead. Alternatively, if you are not lactose-intolerant or vegan, feel free to use normal cow’s milk in equal quantities.
Maple Syrup: I like using maple syrup as a sweetener in addition to sugar. If you prefer, you can also use agave nectar or if you’re not vegan, feel free to swap out the maple syrup for equal amounts of honey too.
Coconut Oil: I usually prefer to use refined coconut oil for baking as it has a more neutral taste compared to unrefined coconut oil. If you don’t have coconut oil on hand, or are allergic to coconut, feel free to substitute it with equal amounts of another neutral vegetable oil.
Adapted from: Healthy Helper
This recipe was originally published in 2016, but has since been updated to include ingredient notes, process shots, and clearer instructions.
- Category: Snacks
- Method: Baking
- Cuisine: American
Keywords: gluten-free pumpkin muffins