Perfect Pumpkin Muffins ~ Gluten Free or Not
Yield: 24 muffins
2 1/3 cups brown rice flour *
2/3 cup tapioca starch *
1/3 cup potato starch *
1 cup light brown sugar
1 cup sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
(1) 15 ounce can pumpkin puree
3 eggs
1/3 cup light flavored olive oil
* if you are not in need of a gluten free recipe, simply substitute 3 cups all purpose flour for the items marked with an *
Preheat
the oven to 350 degrees. Grease muffin tins (or line with paper liners)
and set aside. In a large mixing bowl, mix together the dry ingredients
and the pumpkin. Add the eggs and the oil and stir until well combined.
Scoop into muffin cups (about 2/3 full) and bake for 16-18 minutes, until toothpick inserted comes out mostly clean. Enjoy!
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