Gluten Free Pumpkin Muffins ala PW Recipe

Name: Gluten Free Pumpkin Muffins ala PW
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Rice Flour; 1/2 cups Tapioca Flour; 2 teaspoons Pumpkin Pie Spice; 2 teaspoons Baking Powder; 1/4 teaspoons Xanthan Gum; 1/4 teaspoons Salt; 4 Tablespoons Melted Butter Or Vegetable Oil; 1/2 cups Milk Or Apple Juice; 1 whole Egg; 1- 1/2 teaspoon Vanilla; 1/2 cups Sugar; 1 cup Canned Pumpkin

Servings: persons

1 cup Rice Flour
1/2 cups Tapioca Flour
2 teaspoons Pumpkin Pie Spice
2 teaspoons Baking Powder
1/4 teaspoons Xanthan Gum
1/4 teaspoons Salt
4 Tablespoons Melted Butter Or Vegetable Oil
1/2 cups Milk Or Apple Juice
1 whole Egg
1- 1/2 teaspoon Vanilla
1/2 cups Sugar
1 cup Canned Pumpkin

1
Heat oven to 400 degrees.
2
Grease muffin tin.
3
Combine dry ingredients except sugar in a medium-sized mixing bowl.
4
Melt butter and mix with the milk, egg, and vanilla.
5
Mix in sugar, then add that mixture to the dry ingredients.
6
Add the pumpkin and mix until just incorporated.
7
Spoon into prepared tin and bake for 20 minutes.
8
After baking, remove muffins and cool on a rack.
9
Make PWs cream cheese frosting.
10
Delicious!

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Rice Flour, 1/2 cups Tapioca Flour, 2 teaspoons Pumpkin Pie Spice, 2 teaspoons Baking Powder, and more.

Yes, Gluten Free Pumpkin Muffins ala PW falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Pumpkin Muffins ala PW

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