Gluten-Free Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 3/4 cups rice flour2 1/4 cups tapioca starch1 tsp xanthan gum1 tbsp baking SODA3/4 tsp salt1 tbsp cinnamon1 1/2 tsp cloves3/4 tsp allspice8 eggs3 cups sugar1 1/2 cups butter1 29 oz. can pumpkin (or 4 cups mashed pumpkin)1 12 oz. bag semi-sweet chocolate chips
Preheat oven to 350 degrees. Prepare muffin tins with non-stick cooking spray. Mix flours, xanthan gum, baking soda, salt and spices; set aside. Cream together sugar and butter; then add eggs and pumpkin. Mix dry ingredients in thoroughly, then chocolate chips.
Fill muffin tins to just below top, and bake 20-25 minutes, or until toothpick stuck into middle muffin comes out dry.
Serving Size: makes 48 regular sized muffins
Number of Servings: 1
Recipe submitted by SparkPeople user PONYPAM1.
Fill muffin tins to just below top, and bake 20-25 minutes, or until toothpick stuck into middle muffin comes out dry.
Serving Size: makes 48 regular sized muffins
Number of Servings: 1
Recipe submitted by SparkPeople user PONYPAM1.
Nutritional Info Amount Per Serving
- Calories: 9,868.5
- Total Fat: 422.1 g
- Cholesterol: 2,225.7 mg
- Sodium: 89,316.0 mg
- Total Carbs: 1,254.2 g
- Dietary Fiber: 46.2 g
- Protein: 89.7 g
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