Pumpkin Spice Muffins

September 26, 2017
Photo by Tiffany Welsh
Author Notes

A delicious start to any fall morning. —Tiffany Welsh

  • Makes 6 muffins
  • Muffins
  • 1/2 cup Brown Rice Flour
  • 1/2 cup White Rice Flour
  • 2 tablespoons Arrowroot Powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Xanthum Gum
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Pumpkin Pie Spice
  • 2/3 cup Sugar
  • 1 Egg
  • 3 tablespoons Olive Oil
  • 1/2 teaspoon Vanilla Extract
  • 1 cup Pumpkin Puree
  • Streusel Filling/Topping
  • 1/3 cup White Rice Flour
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Sugar
  • Pinch Salt
  • 1/4 teaspoon Pumpkin Pie Spice
  • 1/4 cup Pecans, chopped
In This Recipe
  1. Preheat oven to 400 degrees. Line muffin tin with baking cups. This recipe makes 6 muffins.
  2. In a large bowl, combine rice flours, arrowroot, baking powder, xanthum gum, salt, pumpkin spice, and sugar. Whisk together.
  3. In a second small bowl, whisk egg until frothy. Add olive oil and vanilla and whisk together. Pour into dry ingredients. Add pumpkin puree. Fold together with a spatula until all dry ingredients are incorporated, 15-20 strokes.
  4. Combine all the streusel ingredients.
  5. Scoop batter into prepared muffin cups, filling 1/2 full. Sprinkle with streusel topping and nuts. Add more batter to each cup, filling to the top. Again sprinkle with streusel and nuts.
  6. Place in preheated oven. Bake for about 2 minutes, then reduce heat to 375. Bake additional 25 minutes or until tops spring back when gently pressed.

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