Pumpkin Spice Muffins (Gluten-Free) – Recipe #2

I really like the Pumpkin Spice Muffin recipe that I have been making, but while they tasted good they tended to be a bit crumbly.  So…I decided to do some more experimenting with this recipe.  I changed the flours and added in some Xanthan Gum…and they turned out GREAT!  Here is my adjusted recipe:

4 eggs
1/2 cup olive oil
1 cup honey
1/2 cup unsweetened applesauce
2 cups mashed, cooked pumpkin (or 15-oz. can of pumpkin)
3 cups brown rice flour (I buy brown rice and grind it in my grain mill!)
1 cup potato starch
2 t. xanthan gum
2 t. baking powder
2 t. baking soda
2 t. cinnamon
1 t. Allspice
1 t. sea salt
1-2 cups extras (chocolate chips, nuts, raisins, etc.)

Preheat oven to 350 degrees.  Beat eggs, honey, oil, applesauce, and pumpkin well.  Add dry ingredients and mix well.  Stir in “extras”.  Fill paper-lined or greased muffin cups 2/3 full.  Bake at 350 degrees for 20-25 minutes or until done.

Makes about 2 1/2 dozen muffins.

Related posts:

Pumpkin Spice Muffins – Gluten-Free Pumpkin Spice Cake (Gluten-Free) Pumpkin Raisin Spice Muffins Pumpkin Chocolate Chip Muffins {Oil-Free Version}