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Author Notes: This pumpkin orange muffins recipe is a delicate delish, healthy and very easy to make! A gluten, egg, dairy free and lowFODMAP recipe to satisfy both sensitivite and normal bellies. —Joana
Serves 12 muffins
- 1/2 cup brown sugar (plus more to sprinkle on top)
- 4 tablespoons olive oil
- 7 ounces pumpkin, steamed and puréed
- 1 orange, zest and juice
- 1 cup rice flour
- 1/2 cup arrowroot flour
- 2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Preheat the oven to 180ºC/350ºF.
- Prepare a muffin pan with paper baking cups.
- In a large bowl whisk the sugar with the oil for 2 minutes. Add the pumpkin, orange zest and juice and mix thoroughly.
- In another bowl, combine the flours, baking powder and slowly add to the batter, beating until completely blended.
- Finally add the vanilla extract and cinnamon.
- Pour the batter into each of the muffin cups.
- Bake for 30 minutes.
- Sprinkle granulated brown sugar on top of the muffins straight from the oven.
- This recipe was entered in the contest for Your Best Breakfast Baked Good
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