Wednesday, September 19, 2012

Pumpkin Spice Muffins

Pumpkin Spice Muffins

Dry Ingredients:
2 cups old-fashioned rolled oats
1/2 cup White Basmati rice flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
scant 1/4 tsp. ground cloves

Wet Ingredients:
1 cup rice milk
2 eggs
2 tsp. vanilla
3/4 cup pumpkin

1.  In a food processor, fitted with a metal blade, process dry ingredients until rolled oats are broken down into flour.  (I ran my food processor for about 3 minutes.)

2.  Add wet ingredients and process again until all ingredients are incorporated and smooth.

3.  Pour muffin batter into muffin tins, lined with papers, filling 2/3 full. 

4.  Bake at 400 degrees F for 18-20 minutes, or until toothpick inserted in center comes out clean.

Yield:  about 1 1/2 dozen muffins.


  1. Woah! Those look just like real muffins! Mmmmmm.

  2. We tried these this morning and they were delicious! No one knew they weren't gluten-full!


    1. Thanks for the feedback! So glad you all enjoyed them! Headed to the kitchen myself to make some and use some of the squash that I just baked...