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A little taste of fall and the perfect, healthy snack. The pumpkin adds nutrition and gives the muffins an excellent moist and chewy consistency. Try adding almonds or walnuts for a crunchy touch.

Nutrition types:

Gluten Free Pumpkin Apple Muffins

Brown rice flour
2
cup
Baking powder
1
tsp
Baking soda
1/4
tsp
Salt
1
tsp
Pumpkin pie spice
2
tsp
Brown sugar
2/3
cup
Cooking oil
1/4
cup
Applesauce
1/2
cup
Pumpkin puree
1/2
cup
Buttermilk
1/3
cup
Eggs
2
Preheat oven to 400 degrees. Grease a 12 cup muffin pan, or line with paper muffin liners.
Whisk together the
2 cup Brown rice flour
1 tsp Baking powder
1/4 tsp Baking soda
1 tsp Salt
2 tsp Pumpkin pie spice
and set aside.​​​​​
Combine the 
2/3 cup Brown sugar
1/4 cup Cooking oil
1/2 cup Applesauce
1/2 cup Pumpkin puree
1/3 cup Buttermilk
2 Eggs
and mix well.​​​​​​
Pour the pumpkin mixture into the dry mixture and mix until combined.
Spoon batter evenly into muffin cups.
Bake for 15-20 minutes, or until the tops spring back when pressed.
Cool muffin pan for 5 minutes before removing muffins.
pumpkin-puree-muffins