Gluten Free Pumpkin Muffins

When we started a gluten-free, casein-free diet for my son, I desperately needed a good muffin recipe. This is it! These gluten-free, dairy-free (watch ingredients on chocolate chips!) muffins are the best my family has tasted. My 6-year-old would eat these all day if I let him.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 322 Calories

Ingredients

• ½ cup white sugar
• 1 ½ teaspoons salt
• 1 (15 ounce) can pumpkin puree
• 2 eggs, lightly beaten
• 1 ½ tablespoons baking powder
• 1 cup semisweet chocolate chips (Optional)
• 1 cup soy flour
• ½ cup oil
• 1 ¾ cups rice flour
• ½ cup infant rice cereal

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Step 2

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Step 3

Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs.

Step 4

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.