Pumpkin Spice Muffins

Pumpkin Spice Muffins

Recipe:

  • 1/2 C Brown Rice Flour
  • 1/2 C White Rice Flour
  • 2 Tbsp Arrowroot Powder
  • 1 tsp Baking Powder
  • 1 tsp Xanthum Gum
  • 1/4 tsp Salt
  • 1/2 tsp Pumpkin Pie Spice
  • 2/3 C Sugar
  • 1 Egg
  • 3 Tbsp Olive Oil
  • 1/2 tsp Vanilla
  • 1 C Pumpkin Puree

Preheat oven to 400 degrees. Line muffin tin with baking cups. This recipe makes 6 muffins.

In a large bowl, combine rice flours, arrowroot, baking powder, xanthum gum, salt, pumpkin spice, and sugar. Whisk together.

In a second small bowl, whisk egg until frothy. Add olive oil and vanilla and whisk together. Pour into dry ingredients. Add pumpkin puree. Fold together with a spatula until all dry ingredients are incorporated, 15-20 strokes.

Streusel:

  • 1/3 C White Rice Flour
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Sugar pinch Salt
  • 1/4 tsp Pumpkin Pie Spice
  • 1/2 C Pecans, chopped

Scoop batter into prepared muffin cups, filling 1/2 full. Sprinkle with streusel topping and nuts. Add more batter to each cup, filling to the top. Again sprinkle with streusel and nuts.

Place in preheated oven. Bake for about 2 minutes, then reduce heat to 375. Bake additional 25 minutes or until tops spring back when gently pressed.

Store in an airtight container.

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