I was looking for a recipe to make handmade caramel apples for the first time when a close friend sent me this incredible recipe. These tasty snacks were a hit with both my family and friends! While the caramel is still warm, sprinkle with nuts or anything you choose, but move quickly because the caramel firms up very rapidly.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup white rice flour
- ¾ cup white sugar
- ½ cup oat flour
- ½ cup all-purpose gluten-free flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- 1 egg
- ⅔ cup milk
- ⅓ cup vegetable oil
- ⅓ cup yogurt
- ½ teaspoon vanilla extract
- ½ cup chopped walnuts
- ½ cup raisins
- ½ cup pumpkin puree
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
- Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl.
- Beat egg, milk, vegetable oil, yogurt, and vanilla together in a separate bowl until smooth; add to the dry ingredients and mix by hand until mostly smooth with only small lumps and you cannot see any patches of dry material in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter; spoon into prepared muffin cups to about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
- Sweetened dried cranberries can replace the raisins, and you can also try another pureed winter squash in place of the pumpkin.
- Replace egg with 1/3 cup egg substitute if desired.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 126 mg |
| Sugars | 18 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
My boys (13 & 12) liked them 🙂 They are a little picky. Thank you for sharing
I used King Arthur multi-purpose flour for all the flour in this recipe. Its was ok and I will definitely make these again. Next time, I’ll add chocolate chips or some other additional sweetener. My kids want it a little bit sweeter. Other then that, these were fine.
texture was good, but the flavor was poor. I will not be making this again!
I made these wonderful muffins this morning for breakfast, and they were delicious, tender, and moist. I used coconut oil because that’s what I use for all my cooking and baking. I love cinnamon so I used a tablespoon. I had some King Arthur Cake Enhancer for gluten free baked goods and added 2 Tbsp., but I’m sure it’s good without it. I did not have pumpkin puree and am not fond of pumpkin, so I substituted Orange-Apricot Marmalade which gave it a delicious hint of citrus, and I added chopped walnuts and raisins. Since I wanted large muffins and had just purchased and received a hamburger bun pan from Amazon, I used that. This made six large muffins, so it would probably make a dozen regular muffins. My husband loved them, and you would not be able to guess they are gluten-free if you didn’t know. Thank you for this recipe.