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Gluten Free Pumpkin Carrot Muffins

A delicious muffin great for breakfast, as a snack or on holidays such as Halloween and Thanksgiving.

Disclaimer: My brand new camera is not working properly. Yes, I'm pissed. Until I resolve the issue, no video of the recipe. I did post my YouTube site for you to visit. Camera is currently being serviced under warranty. Enjoy the recipe and pictures.

Gluten Free Air Fryer Vegan Potato Cakes. Please visit my YouTube Channel, subscribe, hit the bell for notifications so you don't miss any new videos and give a thumbs up to the videos you like. Feel free to share and comment/ask questions. check out my category Gluten Free Baking. Don't forget to check out my category Short Stories.

Spray muffin tin with olive oil and brush all the sides. Set aside.

Peel and grate 2 medium carrots. This takes a bit of time, but it's well worth it.

Grind rice flakes until they are ground into a flour like substance.

In a medium bowl, combine all dry ingredients - rice flour, gluten free flour, xanthan gum, cinnamon, baking soda, sugar, salt, and light brown sugar. Whisk to combine.

In a large bowl, combine all wet ingredients - pumpkin, carrots, applesauce, milk and vanilla and stir together well.

Add the dry ingredients to the wet ingredients. Gently stir until incorporated. Combine baking powder substitute and stir into bowl while still sizzling. Combine well.

Spoon batter into muffin tin filling to top. Place tin into a preheated 375 degree oven for approximately 35 - 45 minutes or until the tops are firm and a toothpick comes out clean.

Cool in pan for about 10 minutes then remove muffins and allow to finish cooling on a wire rack. I got lazy and just put them on top of the tin.

I served mine with homemade whipped cream and banana slices. Enjoy!

How to make whipped cream:

Gluten Free Instant Pot Pumpkin Chocolate Cheesecake with whipped cream.

Place the bowl you will mix the heavy cream in into the freezer along with the beaters for at least 15 minutes. Keep heavy cream refrigerated and as cold as possible..

Pour heavy cream into frozen bowl. Add sugar and vanilla. Beat on high continuously until whip cream peaks form. This could take a while, be patient. (see video)


3 cups rice flakes

1/2 cup gluten free flour

1 teaspoon xanthan gum

2 tablespoons sugar - up to 1/4 cup if you like a sweeter muffin

2 teaspoon cinnamon

3/4 cup brown sugar

2 teaspoon baking powder - substitute is 2 teaspoons lemon juice mixed with 1/2 teaspoon lemon juice

1 teaspoon baking soda

1/2 teaspoon salt

1 cup canned pure pumpkin - not pumpkin pie filling

1 cup grated carrots - about 2 medium sized carrots

1 cup milk

1/4 cup applesauce, unsweetened

2 tsp vanilla

Olive oil - sprayed in muffin tin

Whipped Cream Topping:

1/2 cup heavy whipping cream

2 tablespoons sugar

1/4 teaspoon vanilla

click picture to visit website.

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