Gluten-Free Pumpkin-Oat Muffins


Gluten-Free Pumpkin Oat Muffins

So I’m starting to get the hang of gluten free. Tried an experiment this morning and couldn’t tell any difference from what I used to make. If you try them, let me know how you liked ’em.


In a large mixing bowl, combine the following dry ingredients:

1 cup gluten free oats
1 cup rice flour
1/2 cup brown rice flour
1/4 cup potato flour
1 heaping tbsp. baking powder
1 heaping tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. ground ginger

In a separate bowl, whisk together:
1 egg
1 cup condensed or whole milk
1 1/2 cups pureed pumpkin

Fold liquid mixture into dry ingredients just until blended. Spoon into prepared muffin tins and bake at 375℉ for 25 – 30 minutes or until lightly browned.

Makes around 12 – 14 muffins, depending on size. ©Gluten-Free Culinarian

Published by Lisa Abeyta

Entrepreneur and passionate foodie.

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