Low FODMAP Cranberry Pumpkin Muffins
These Low FODMAP Cranberry Pumpkin Muffins are gluten-free, gum-free, with a dairy-free option, and full of warming spices. Perfect for the holidays!
Servings 12 muffins
Ingredients
- 1 cup brown rice flour
- 1/2 cup tapioca flour
- 1/4 cup sweet rice flour
- 1/4 cup cornstarch (or potato starch)
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup sweetened dried cranberries
- 1/2 cup unsalted butter (or virgin coconut oil for dairy-free)
- 1 cup canned pumpkin puree
- 1/2 cup lactose-free cow's milk (or unsweetened almond milk for dairy-free)
- 1 large egg
Instructions
- Preheat oven to 350 degrees F. Line a standard muffin pan with paper liners.
- In a large bowl, combine the brown rice flour, tapioca flour, sweet white rice flour, cornstarch, sugar, baking powder, salt, cinnamon, ginger, nutmeg, cloves and sweetened dried cranberries. Stir well.
- In a large saucepan, melt the butter or coconut oil over low heat. Remove pan from heat and stir in the pumpkin, milk and egg. Mix until smooth.
- Pour the pumpkin mixture into the flour mixture and stir until flour is completely incorporated.
- Fill muffin cups 3/4 full. Sprinkle tops with sparkling sugar, if desired. Bake 22 to 24 minutes, or until tops spring back lightly when touched.
Notes
*Note: Remember when measuring gluten-free flours, to lightly spoon the flour into the measuring cup, then level off with the back of a knife.