YIELD: 12 MUFFINS
These tender morsels are studded with raw pumpkin seeds, called pepitas, to add a delightful color and texture to the muffins.
Directions
Preheat oven to 400 °F and line a muffin pan with twelve liners, lightly spritz with nonstick spray, or simply grease a standard-size muffin pan.
In a large bowl, whisk together the brown rice flour, potato starch, tapioca flour, xanthan gum, baking soda, baking powder, salt, cinnamon, and coconut palm sugar.
Stir in the oil, pumpkin purée, non-dairy milk, and apple cider vinegar and mix until smooth.
Fold in the pepitas.
Divide batter evenly among the twelve cups and bake for about 20 minutes, or until a knife inserted into the center comes out clean.
Store in an airtight container for up to 3 days.
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Ingredients
1¼ cups brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
¼ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup coconut palm sugar
¼ cup olive or coconut oil
1 cup pumpkin puree
⅓ cup + 2 tablespoons non dairy milk
2 tablespoons apple cider vinegar
½ cup pepitas
