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Categories:
starch white rice brown rice sweet white sorghum baking soda ground cinnamon xanthan gum salt ground ginger ground cloves ground nutmeg pumpkin low-fat buttermilk brown sugar canola oil honey vanilla eggs cooking spray unsalted pumpkinseed kernels turbinado sugar
Viewed: 11 - Published at: 4 years agoIngredients
- 2.6 ounces potato starch (about 1/2 cup)
- 2.6 ounces white rice flour (about 1/2 cup)
- 2.3 ounces brown rice flour (about 1/2 cup)
- 2.1 ounces sweet white sorghum flour (about 1/2 cup)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup canned pumpkin
- 3/4 cup low-fat buttermilk
- 1/2 cup packed brown sugar
- 3 tablespoons canola oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 large eggs
- Cooking spray
- 2 tablespoons unsalted pumpkinseed kernels
- 2 teaspoons turbinado sugar or granulated sugar
Method
- Preheat oven to 375°.
- Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, baking soda, and next 6 ingredients (through nutmeg) in a medium bowl; stir with a whisk. Make a well in the center of mixture. Combine pumpkin and next 6 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
- Place 16 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with pumpkinseed kernels and turbinado sugar. Bake at 375° for 21 to 23 minutes or until muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
