These are soft and moist, with a bit of autumn mixed in.
Optional: Sprinkle pecans or sliced almonds on top before baking.
Makes: 6 muffins
Time: Prep; 15 minutes, Cook; 40 minutes
1 cup rice flour
½ cup cornstarch or tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon cinnamon
a pinch of baking soda
1/2 cup canned pumpkin (or use pre-baked pumpkin)
3 tablespoons butter, buy generic ambien online melted
4 tablespoons honey, melted with the butter
¼ cup milk
1 teaspoon mayonnaise (for moistness)
Preheat the oven to 375 degrees F, line a muffin pan with wax paper muffin holders.
Hand-whisk the dry ingredients together in a small bowl.
Add the wet ingredients and stir together until just blended.
Spoon the mix into the prepared pan and sprinkle with nuts (optional).
Cook at 375 for 40 to 45 minutes.
Claudette Fowler says
Has anyone made these? Mine were very DRY. The batter was very very thick so I wonder if the liquid measurements are accurate.
Nikki Kratzer says
I loooved this — I used a spoonful xtra pumpkin for moistness — because I was tired of rice flour I used corn flour adding 2 tablespoons to the 1 cup and omitted the cinnamon when done I put little pats of butter on top and when they melted I sprinkled with sugar — ooo yummy –ty I loooove your blog!!!!
Nikki Kratzer says
I forgot to mention I dn’t do xantham gum I use unflavored gelatin 1:1
I made these over the weekend. I doubled the recipe because 6 muffins aren’t ever enough for my family. They were extremely dry. I added the rest of the an of pumpkin and they were still really dry and dense. The flavor is good but it seems like the wet ingredient list is missing something. Help! I was really looking forward to a good pumpkin recipe. Thanks!
I am SO, SO sorry that they didn’t turn out the way you’d hoped. I looked at the recipe and realized that this is still the original recipe, and that I had made a few changes to it since then. I have the recipe written out incorrectly. Change the pumpkin to 1/2 cup, add 1 teaspoon mayonnaise (for moistness) and change the olive oil to butter. I’m planning on trying the recipe again myself tomorrow to make sure that those are the correct measurements. I’ll re-comment (and also edit the recipe) as soon as I verify those measurements.
Again, I am extremely sorry! I know how much it sucks to have a recipe fail to come out the way you’d hoped.
Okay. I made the muffins this morning and, yes, the 1/2 cup pumpkin, 1 teaspoon mayonnaise, and 3 tablespoons butter instead of olive oil are the right measurements. I also tried using 4 tablespoons of honey instead of sugar, which added more moisture (and is also healthier). The recipe should turn out well for you now! I will make the changes in the recipe itself right away.
Thought you and your readers might like to try adding a 1/2 cup of mini chocolate chips to the recipe. I have an old standby that I make for those who are not gf. that uses chocolate chips! Very, very tasty with a mug of tea 😉
Love that idea, Brenda! I actually tried chocolate chips in some pumpkin muffins I made this morning and was delighted and surprised. I never thought chocolate would go so well with pumpkin.