Gluten Free Pumpkin Muffins | Just A Pinch Recipes
I get all my ingredients out, including the to be room temp ingredients. I sift all my dry ingredients together, except brown sugar. Mix well. Put aside. Now for the wet...
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Cooking tools:
- Sifter
- Muffin tin
- Toothpick
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
Ingredients
- 1/2 cup(s) sorghum flour
- 1/2 cup(s) brown rice flour
- 1/2 cup(s) white rice flour
- 1/4 cup(s) tapioca flour-starch
- 1/2 teaspoon(s) xantham gum or guar gum
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) baking powder
- 1 teaspoon(s) cinnamon, ground
- 1/2 teaspoon(s) ginger powder
- 1/2 teaspoon(s) nutmeg, ground
- 1/2 teaspoon(s) allspice, ground
- 1/4 cup(s) grapeseed oil
- 2 medium eggs
- 1 can(s) pumpkin, not pumpkin pie mix (15 oz)
- 3/4 cup(s) rice milk, you may use can or reg milk
- 1 cup(s) brown sugar, lightly packed
- ## OTHER ITEMS YOU CAN ADD
- dates, nuts, chocolate chips
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