Pumpkin Muffins Made with Mochi Flour
A fall treat that is also gluten free! These pumpkin muffins made with mochi flour are filled with pumpkin puree and warm fall spices.
Servings: 12 muffins
Preheat the oven to 350 degrees F (177 degrees C).
Add melted butter, coconut milk, dark brown sugar, vanilla extract, eggs, and pumpkin puree to a large bowl. Mix until a smooth consistency.
Add the cinnamon, nutmeg, cloves, ginger, baking powder, and sweet rice flour. Mix until a smooth batter forms. Use a whisk for the smoothest batter.
Grease a muffin pan. Scoop batter into the muffin pan. Smack the muffin pan 1-2 times on a flat surface to get rid of some of the air bubbles.
Bake for 45-50 minutes until the edges start to brown.
Cool for 10 minutes before serving.
Serving: 1muffin | Calories: 257kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 88mg | Potassium: 132mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3454IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg