- 1 3/4 cups rice flour
- 1 cup soy flour
- 1/2 cup white sugar
- 1 1/2 teaspoons salt
- 1 (15 ounce) can pumpkin puree
- 1/2 cup oil
- 2 eggs, lightly beaten
- 1/2 cup infant rice cereal
- 1 1/2 tablespoons baking powder
- 1 cup semisweet chocolate chips (optional)
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs.
- Mix rice cereal and baking powder together in a bowl; stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
05/09/2018
recipepes.com
Gluten Free Pumpkin Muffins, recipe
PT15M
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5
455 calories
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