Gluten and Dairy Free Pumpkin Muffins

By flour_arrangements

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

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

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.