Gluten-free pumpkin muffin recipe
Makes 12 servings
Ingredients
- 1 ¾ cups rice flour
- 1 cup soy flour
- ½ cup white sugar
- 1 ½ tsp. salt
- 1 (15 oz.) can pumpkin puree
- ½ cup oil
- 2 eggs, slightly beaten
- ½ cup infant rice cereal
- 1 ½ Tbsp. baking powder
- 1 cup semisweet chocolate chips (optional)
Preparation
Preheat oven to 375 degrees F. Grease or line muffin cups.
Whisk rice flour, soy flour, sugar and salt together in a bowl. Stir in pumpkin, oil and eggs. Mix rice cereal and baking powder together in a bowl and stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups.
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition analysis per serving: 340 calories, 17 grams fat, 7 grams protein, 43 grams carbohydrate, 0 grams fiber, 310 mg sodium
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