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