Gluten-Free Pumpkin Muffins that Actually Rise!

It doesn't matter if you're avoiding gluten or not. These pumpkin muffins are definitely worth making the kitchen a mess.

I cobbled together a few recipes and my own personal gluten-free baking instincts to create this spicy, moist, fluffy, gluten-free muffin. My wheat-eating hubby gobbled these down without hesitation. The texture is so amazing you won't believe they are gluten-free.

Ok, preheat the oven to 325 degrees Fahrenheit and give this recipe a whirl!
 
Gluten-Free Pumpkin Muffins

In a bowl cream together:

• 3/4 cup canned pumpkin or fresh pumpkin puree
• 1 banana, mashed
• 3 large eggs
• 1/2 cup raw honey

In another bowl, stir together these dry ingredients:

• 1 cup unsalted almonds, pulverized in a food processor
• 1/2 cup brown rice flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp nutmeg
• 1 1/2 tsp pumpkin pie spice
• 1/8 tsp sea salt

Now, slowly mix the wet ingredients into the dry ingredients. I filled large, greased muffin tins 2/3 full with the batter to make 6 large muffins. Bake for 28 minutes at 325 degrees Fahrenheit. We have a convection oven, so the muffins may take longer to bake in a traditional oven. Use a toothpick to test for doneness. After letting the muffins cool, top them with a simple cream cheese frosting.

Look at that texture! Photos by Angela Tague

My only regret was not doubling this recipe!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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