Pumpkin-Spice Muffins

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Delicious recipe! Try it today…

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

Instructions:

Step 1

Preheat oven to 375°.

Step 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.

Step 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 375° 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.



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