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Ingredients
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1 ¾ cups rice flour
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1 cup soy flour
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½ cup white sugar
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1 ½ teaspoons salt
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1 (15 ounce) can pumpkin puree
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½ cup oil
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2 eggs, lightly beaten
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½ cup infant rice cereal
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1 ½ tablespoons baking powder
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1 cup semisweet chocolate chips (Optional)
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
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Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs.
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Mix rice cereal and baking powder together in a bowl; stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups.
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Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Cook's Note:
You can use any other gluten-free flour in place of the soy flour. You can substitute raisins for the chocolate chips.
Nutrition Facts (per serving)
322 | Calories |
15g | Fat |
43g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 322 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 4g | 22% |
Cholesterol 31mg | 10% |
Sodium 517mg | 22% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 3g | 11% |
Total Sugars 19g | |
Protein 7g | 14% |
Vitamin C 2mg | 2% |
Calcium 118mg | 9% |
Iron 3mg | 14% |
Potassium 348mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.