Gluten Free Pumpkin Pie Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1.5 cups almond meal (used Trader Joe's)1/4 tsp sea salt1/2 tsp baking soda1 tsp cinnamon1 tsp pumpkin pie spice (or 1/2 tsp nutmeg, 1/4 tsp ginger, pinch of cloves)2 tsp oil (used olive)3 Tbsp vegetable glycerin (or honey or agave nectar)2 eggs1 cup canned pumpkin1/2 tsp NuNaturals vanilla creme stevia1/2 tsp vanilla extract
1. In a large bowl combine almond flour, salt, baking soda, cinnamon and pumpkin pie spice.
2. In a separate bowl mix oil, glycerin, eggs, pumpkin, stevia, and vanilla until smooth.
3. Stir wet ingredients into dry.
4. Place paper liners in cupcake pan or grease well.
5. Scoop batter into pan or liners. Batter will not rise much, so fill almost to top.
6. Bake at 350° for 40-45 minutes.
7. Cool for 2-3 hours.
Serving Size: Makes 9 Muffins
Number of Servings: 9
Recipe submitted by SparkPeople user CATARATA17.
2. In a separate bowl mix oil, glycerin, eggs, pumpkin, stevia, and vanilla until smooth.
3. Stir wet ingredients into dry.
4. Place paper liners in cupcake pan or grease well.
5. Scoop batter into pan or liners. Batter will not rise much, so fill almost to top.
6. Bake at 350° for 40-45 minutes.
7. Cool for 2-3 hours.
Serving Size: Makes 9 Muffins
Number of Servings: 9
Recipe submitted by SparkPeople user CATARATA17.
Nutritional Info Amount Per Serving
- Calories: 174.9
- Total Fat: 12.2 g
- Cholesterol: 41.1 mg
- Sodium: 143.4 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 3.3 g
- Protein: 6.4 g
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