RICE FLOUR PUMPKIN MUFFINS RECIPES
CLASSIC GLUTEN-FREE PUMPKIN MUFFINS - GLUTEN-FREE BAKING
adapted from "Baking From my Home to Yours" by Dorie Greenspan (Houghton Mifflin Harcourt 2006)
Provided by GlutenFreeBaking.com
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 15
Number Of Ingredients 21
Steps:
- Adjust oven rack to middle position. Preheat oven to 400 degrees F. Line 17 muffins cavities with paper liners or lightly grease muffin pan with gluten-free cooking spray.
- In a medium bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, cinnamon, ginger, baking soda, xanthan gum, salt, nutmeg, and allspice. Set aside.
- In a large bowl (or the bowl of a stand mixer), beat butter for 45 seconds or until light. Add sugars. Cream together for one minute.
- Add eggs, one at a time. Mix well between each addition to full incorporate eggs. Add vanilla extract and mix to combine. Turn off mixer and scrape down the sides and bottom of the bowl.
- Add half the dry ingredients. Turn on mixer to medium speed. Blend until combined. Batter will be thick. Add pumpkin and buttermilk. Mix until combined.
- Add remaining dry ingredients. Mix until a thick, fluffy batter forms. If using, stir in raisins and chopped nuts.
- Spoon batter into prepared muffin pan, about 2/3 full. Batter will be thick. If desired, sprinkle sunflower seeds on top of the muffin batter.
- Bake for 25-30 minutes or until muffins are golden brown and a cake tester inserted into the center comes out clean.
CLASSIC GLUTEN-FREE PUMPKIN MUFFINS - GLUTEN-FREE BAKING
adapted from "Baking From my Home to Yours" by Dorie Greenspan (Houghton Mifflin Harcourt 2006)
Provided by GlutenFreeBaking.com
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 15
Number Of Ingredients 21
Steps:
- Adjust oven rack to middle position. Preheat oven to 400 degrees F. Line 17 muffins cavities with paper liners or lightly grease muffin pan with gluten-free cooking spray.
- In a medium bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, cinnamon, ginger, baking soda, xanthan gum, salt, nutmeg, and allspice. Set aside.
- In a large bowl (or the bowl of a stand mixer), beat butter for 45 seconds or until light. Add sugars. Cream together for one minute.
- Add eggs, one at a time. Mix well between each addition to full incorporate eggs. Add vanilla extract and mix to combine. Turn off mixer and scrape down the sides and bottom of the bowl.
- Add half the dry ingredients. Turn on mixer to medium speed. Blend until combined. Batter will be thick. Add pumpkin and buttermilk. Mix until combined.
- Add remaining dry ingredients. Mix until a thick, fluffy batter forms. If using, stir in raisins and chopped nuts.
- Spoon batter into prepared muffin pan, about 2/3 full. Batter will be thick. If desired, sprinkle sunflower seeds on top of the muffin batter.
- Bake for 25-30 minutes or until muffins are golden brown and a cake tester inserted into the center comes out clean.
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