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Gluten and Dairy Free Pumpkin Muffins

By

Butter and milk free muffins made super moist with apple cider and pumpkin!

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Rate this recipe 4.6/5 (15 Votes)

Ingredients

  • Only makes 6 muffins! They'll go quickly :D.
  • 1/4 cup white rice flour
  • 1/4 cup brown rice flour
  • 1/4 cup sweet sorghum flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca flour
  • 1/2 tsp xanthan gum
  • 1 tsp baking soda
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1/4 cup canola oil
  • 1/3 cup and 1 1/2 TBSP apple cider
  • 1/2 cup pumpkin puree
  • 1/2 tsp sea salt
  • 1 egg
  • 1 tsp pumpkin pie spice

Details

Servings 6

Preparation

Step 1

Preheat oven to 350

Put white rice flour, brown rice flour, sweet sorghum flour, potato starch, tapioca flour, xanthan gum, baking soda and SALT in the large bowl; mix well

In a medium sized bowl, combine brown sugar and white sugar, apple cider, canola oil, egg, pumpkin pie spice and pumpkin puree; mix well.

Now add the wet ingredients to the big bowl of dry ingredients.

Bake at 350 for 22-23 minutes; makes 6 muffins.

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