recipe image

Pumpkin Spice Muffins

Photo by Tiffany Welsh
  • Makes
    6 muffins
Author Notes

A delicious start to any fall morning. —Tiffany Welsh

Ingredients
  • Muffins

  • 1/2 cup

    Brown Rice Flour


  • 1/2 cup

    White Rice Flour


  • 2 tablespoons

    Arrowroot Powder


  • 1 teaspoon

    Baking Powder


  • 1 teaspoon

    Xanthum Gum


  • 1/4 teaspoon

    Salt


  • 1/2 teaspoon

    Pumpkin Pie Spice


  • 2/3 cup

    Sugar


  • 1

    Egg


  • 3 tablespoons

    Olive Oil


  • 1/2 teaspoon

    Vanilla Extract


  • 1 cup

    Pumpkin Puree

  • Streusel Filling/Topping

  • 1/3 cup

    White Rice Flour


  • 1 tablespoon

    Brown Sugar


  • 1 tablespoon

    Sugar

  • Pinch

    Salt


  • 1/4 teaspoon

    Pumpkin Pie Spice


  • 1/4 cup

    Pecans, chopped

Directions
  1. Preheat oven to 400 degrees. Line muffin tin with baking cups. This recipe makes 6 muffins.
  2. In a large bowl, combine rice flours, arrowroot, baking powder, xanthum gum, salt, pumpkin spice, and sugar. Whisk together.
  3. 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.
  4. Combine all the streusel ingredients.
  5. 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.
  6. 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.

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