Gluten free pumpkin muffin X 12
- Number of Servings: 12
Ingredients
1 1/2 gluten free flour1 cup Quinoa instant flakes. Gluten free1/2 cup sugar1 tablespoon gluten free baking powder1 1/2 pumpkin pie spice (or cinnimon)1 cup pumpkin3/4 cup fat free milk (sub as needed)1 egg slightly beaten 1/3 cup apple sauce sweetened
Mix all dry ingredients together. Add pumpkin, milk, oil and slightly beaten egg. Mix lightly (do not over mix) add walnuts.
Make 12 muffins. You can make giant muffins, reg. muffins or spread onto a cookie sheet. I like the cookie sheet because it is easy to cut into squares, you can make them the size you want and stores easily.
Bake 375-400 for about 15 to 20 mins. use toothpick to check middle to see if done. Do not over cook.
These freeze really well. I wrap them individually and they thaw out quickly for the morning at work or snack.
**Must often I double recipe and spread onto the cookie sheet for thicker bars. Plus the canned pumpkin is almost 16 oz.
Make 12 muffins. You can make giant muffins, reg. muffins or spread onto a cookie sheet. I like the cookie sheet because it is easy to cut into squares, you can make them the size you want and stores easily.
Bake 375-400 for about 15 to 20 mins. use toothpick to check middle to see if done. Do not over cook.
These freeze really well. I wrap them individually and they thaw out quickly for the morning at work or snack.
**Must often I double recipe and spread onto the cookie sheet for thicker bars. Plus the canned pumpkin is almost 16 oz.
Nutritional Info Amount Per Serving
- Calories: 150.0
- Total Fat: 1.6 g
- Cholesterol: 17.6 mg
- Sodium: 140.8 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 3.7 g
- Protein: 5.2 g
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