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Published on November 01, 2017

gluten free pumpkin muffins

Gluten-free pumpkin muffin recipe

Makes 12 servings


  • 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)


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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