Pumpkin Muffins Made with Mochi Flour - Cooking Therapy

A fall treat that is also gluten free! These pumpkin muffins made with mochi flour are filled with pumpkin puree and warm fall spices.

Ingredients:

  • ◦ ½ cup unsalted butter melted
  • ◦ 1 cup coconut milk full fat
  • ◦ ½ cup dark brown sugar
  • ◦ 1 tsp vanilla extract
  • ◦ 2 eggs
  • ◦ 1 cup pumpkin puree
  • ◦ 1 tsp ground cinnamon
  • ◦ ½ tsp ground nutmeg
  • ◦ ½ tsp ground cloves
  • ◦ ½ tsp ground ginger
  • ◦ 2 tsp baking powder
  • ◦ 2 cups sweet rice flour

Instruction:

◦ 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.

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Hello, I'm Sara and this is my personal cooking blog.