Pumpkin-Spice Muffins Recipe

Name: Pumpkin-Spice Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.6 ounces potato starch (about 1/2 cup); 2.6 ounces white rice flour (about 1/2 cup); 2.3 ounces brown rice flour (about 1/2 cup); 2.1 ounces sweet white sorghum flour (about 1/2 cup); 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon xanthan gum; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1 cup canned pumpkin; 3/4 cup low-fat buttermilk; 1/2 cup packed brown sugar; 3 tablespoons canola oil; 2 tablespoons honey; 1 teaspoon vanilla extract; 2 large eggs; Cooking spray; 2 tablespoons unsalted pumpkinseed kernels; 2 teaspoons turbinado sugar or granulated sugar

Servings: persons

2.6 ounces potato starch (about 1/2 cup)
2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
3/4 cup low-fat buttermilk
1/2 cup packed brown sugar
3 tablespoons canola oil
2 tablespoons honey
1 teaspoon vanilla extract
2 large eggs
Cooking spray
2 tablespoons unsalted pumpkinseed kernels
2 teaspoons turbinado sugar or granulated sugar

1
Preheat oven to 375u00b0.
2
Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, baking soda, and next 6 ingredients (through nutmeg) in a medium bowl; stir with a whisk. Make a well in the center of mixture. Combine pumpkin and next 6 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
3
Place 16 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with pumpkinseed kernels and turbinado sugar. Bake at 375u00b0 for 21 to 23 minutes or until muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

815

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 21 ingredients. The key ingredients include: 2.6 ounces potato starch (about 1/2 cup), 2.6 ounces white rice flour (about 1/2 cup), 2.3 ounces brown rice flour (about 1/2 cup), 2.1 ounces sweet white sorghum flour (about 1/2 cup), and more.

Yes, Pumpkin-Spice Muffins 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.

Pumpkin-Spice Muffins

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