- 3/4 cup brown rice flour
- 3/4 cup sorghum flour
- 1/2 cup cornstarch
- 1/4 cup tapioca starch
- 1 teaspoon xantham gum
- 3/4 cup sugar
- 3 teaspoons ground cinnamon
- 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
- Pre-heat oven to 350F (180F) and grease a silicon muffin mold.
- In a large bowl, whisk the brown rice flour, sorghum flour, cornstarch, tapioca starch, xantham gum, sugar, ground cinnamon, salt and baking powder together until combined.
- In another bowl, mix the vanilla extract, pumpkin puree, milk, maple syrup and melted coconut oil together.
- Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a homogeneous thick muffin batter.
- Divide batter evenly between the cavities of the muffin mold and fill them till 3/4-full. Bake batter for 25 to 30 minutes until muffins are firm and a toothpick inserted in the center comes out clean.
- 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 Flour Blend: In this recipe I’ve used my own gluten-free flour blend that’s a mix of brown rice flour, sorghum flour, cornstarch, tapioca starch, and xanthan gum. 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. I personally do NOT recommend using Bob’s Red Mill gluten-free flour because it is mostly made with heavier bean flours that result in a denser consistency.
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. If you are not lactose-intolerant or vegan, feel free to use normal cow’s milk in equal quantities.
Maple Syrup: 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
- Category: Snacks
- Method: Baking
- Cuisine: American
Keywords: gluten-free pumpkin muffins