Gluten Free Pumpkin Muffins

    25 minutes

    This recipe is another one I adapted from my childhood. This latest gluten free incantation is simple, tasty, and thanks to the beloved pumpkin – really moist. These quick, easy muffins can be prepared in less than 10 minutes and are totally scrumptious!


    California, United States
    8 people made this

    Makes: 8 muffins

    • 1 cup brown rice flour
    • 1 cup white rice flour
    • 1 ½ – 2 tablespoons gluten free baking powder
    • ½ tsp baking soda
    • 1 tsp xanthan
    • ½ tsp fine sea salt
    • ¼ tsp nutmeg
    • ¼ tsp cinnamon
    • ½ cup agave nectar
    • 1 cup sultanas
    • 1 organic egg
    • ¼ cup cold pressed canola oil
    • ½ cup to a cup of plain mashed pumpkin
    • ½ cup organic almond milk or soy milk

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly.
    2. Break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through.
    3. Add in the dry ingredients and mix until a thick batter forms.
    4. Fold in the raisins and spoon into well greased muffin cups.
    5. Bake in a moderate oven – about 170C for approximately 20 minutes.


    These muffins will keep in the fridge for a few days, or freeze really well in an airtight sealed bags for school lunches or work snacks.

    See it on my blog

    The Blender Girl

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