Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 171.5
- Total Fat: 7.1 g
- Cholesterol: 35.8 mg
- Sodium: 214.2 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 4.8 g
- Protein: 10.5 g
View full nutritional breakdown of Gluten Free Pumpkin Muffins calories by ingredient
Gluten Free Pumpkin Muffins
Submitted by: CARRIEBRUNO1Introduction
Really good muffins! Really good muffins!Number of Servings: 12
Ingredients
-
9 ounces of pumpkin
1/3 cup maple syrup
1 teaspoon GF vanilla extract (I use Frontier Alcohol-Free from Fair trade)
Directions:
Mix together and set aside.
Toppings- 1/4 cup sugar and 2 teaspoons cinnamon. Mix together and set aside (place into shaker like salt or recycled pumpkin spice container).
2 cups gluten-free flour
1 teaspoon xanthan
1 cup packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin spice
2 table spoons soymilk creamer
2 eggs beaten
1/3 cup vegetable oil
½ cup water
Directions
1. Combine all dry ingredients into a mixing bowl
2. make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir just blend. 3.Gently fold in pumpkin mixture with a knife until blended, then let rest for 7-10 minutes
4. fill foil cupcake papers and place on a cookie sheet (makes one dozen muffins).
5. Top with topping mixture and bake at 375F degrees for 10- 15 minutes or until done.
6. Place on wire rack until cool.
Number of Servings: 12
Recipe submitted by SparkPeople user CARRIEBRUNO1.
2. make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir just blend. 3.Gently fold in pumpkin mixture with a knife until blended, then let rest for 7-10 minutes
4. fill foil cupcake papers and place on a cookie sheet (makes one dozen muffins).
5. Top with topping mixture and bake at 375F degrees for 10- 15 minutes or until done.
6. Place on wire rack until cool.
Number of Servings: 12
Recipe submitted by SparkPeople user CARRIEBRUNO1.
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