Light, fluffy gluten-free pumpkin spice muffins with cranberry and chocolate in every bite. Dairy-free.
- 1½ cups rice flakes (or gf quick oats) (+ a bit more for sprinkling on top)
- 2 tbsp tapioca starch
- ¼ cup brown rice flour
- 1½ tsp baking powder (gluten-free!)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin spice (see notes for alternative)
- dash of salt
- ¾ cup pumpkin puree
- ¾ cup maple syrup (or agave, coconut nectar, brown rice syrup, etc.)
- ½ cup light coconut milk (the kind that comes in a can — stir it well first)
- 1 tbsp lemon juice (or apple cider vinegar)
- 1 tsp pure vanilla extract
- 1 cup cranberries (or raisins, chopped dates, dried cherries, etc.)
- 1 cup chocolate chips (or pumpkin seeds, nuts, etc.)
- Process all dry ingredients into a flour in a food processor into a coarse flour. Add in wet ingredients and process to combine. Add in your add-ins and pulse a few times to mix them in.
- Leave the mixture to sit for about 20 minutes while pre-heating the oven (skip this step is using quick oats).
- Preheat oven to 350F. Oil a 12-cup muffin pan (just 8 of the cups if making 8) and set aside (or use liners or a good non-stick pan instead of oiling).
- Spoon batter into 8 muffin cups, topping it up high until you run out of batter (unless you’re doing smaller muffins, in which case divide evenly between the 12 cups). Sprinkle with extra pumpkin rice flakes (or oats, if using).
- Bake in a preheated oven for approximately 1 hour (if making 12 smaller muffins, the baking time will decrease, so keep an eye out and test with a skewer until it comes out try to see if they’re done). Remove from oven and cool on a rack. Enjoy!
*If you don’t have pumpkin spice, just use the following: ½ tsp more cinnamon, ¼ tsp nutmeg, ⅛ tsp cloves and ⅛ tsp allspice.