Gluten-Free Pumpkin Orange Muffins
- Minutes to Cook:
- Number of Servings: 92
Ingredients
Granulated Sugar, .25 cup Apple Butter, .25 cup Butter, salted, 4 tbsp Pumpkin, 15 oz canEgg white, 1/4 CVanilla Extract, .5 tsp Sun Flour Mills Whole Grain Gluten-Free Pastry Flour, 3 cup NuNaturals MoreFiber (stevia blend), 4 tbsp Baking Soda, 1 tsp Salt, .5 tsp Baking Powder, .5 tsp Cinnamon, ground, .5 tsp Ginger, ground, .5 tsp Nutmeg, ground, .25 tsp *Carnation Evaporated Fat Free Milk, 12 oz canPowdered Sugar, 3 cup, unsifted Neufchatel Cheese, 6 oz *Dole Mandarin Oranges, 2 cup Pomegranate seeds, 1 C*Xanthan Gum, 2 1/2 t
Cream together butter, apple butter, sugar and NuNaturals. Then add pumpkin, egg substitute and vanilla.
Mix together flour, spices, soda, baking powder and salt. Alternate adding to pumpkin mixture with evaporated milk. Apportion batter into sprayed/ lined muffin cups.
Bake 10-20 minutes, depending on size of muffins.
Mix 1 C powdered sugar with neufchatel. Add zest, then remaining powdered sugar.
After muffins have cooled 5 minutes or so, remove from pans. Allow to cool, then frost, decorate with mandarin orange sections and pomegranate seeds.
Serving Size: Makes 92 1 T mini-muffins, 30 3T medium muffins
Number of Servings: 92
Recipe submitted by SparkPeople user DIANETT.
Mix together flour, spices, soda, baking powder and salt. Alternate adding to pumpkin mixture with evaporated milk. Apportion batter into sprayed/ lined muffin cups.
Bake 10-20 minutes, depending on size of muffins.
Mix 1 C powdered sugar with neufchatel. Add zest, then remaining powdered sugar.
After muffins have cooled 5 minutes or so, remove from pans. Allow to cool, then frost, decorate with mandarin orange sections and pomegranate seeds.
Serving Size: Makes 92 1 T mini-muffins, 30 3T medium muffins
Number of Servings: 92
Recipe submitted by SparkPeople user DIANETT.
Nutritional Info Amount Per Serving
- Calories: 51.2
- Total Fat: 1.0 g
- Cholesterol: 2.8 mg
- Sodium: 56.7 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 0.6 g
- Protein: 0.7 g
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