Wheat-Free, Cholesterol-Free Pumpkin Muffins
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 cup pureed pumpkin1 tbsp oil1/4 cup pure maple syrup 1/2 cup soy or other non-dairy milk1 1/4 cups oat flour1/2 tsp baking powder1/2 tsp baking soda1/2 tsp cinnamon1/4 tsp nutmeg1/8 tsp allspice1/8 tsp cloves1/4 tsp salt
Preheat oven to 350.
Line with papers or grease 9 muffin tin cups.
In a medium sized bowl, combine the pumpkin, oil, maple syrup, and soymilk. Combine the the dry ingredients in a sifter, and sift over wet ingredients. Stir to combine, but don't overmix. Spoon the batter into the muffin tins. Bake for about 25 minutes. They may seem slightly underdone if eaten hot, but once they're cooled, they're fully cooked and very moist.
Makes 9 medium sized (no giant muffin tops here) muffins.
Number of Servings: 9
Recipe submitted by SparkPeople user BELTOFCALM.
Line with papers or grease 9 muffin tin cups.
In a medium sized bowl, combine the pumpkin, oil, maple syrup, and soymilk. Combine the the dry ingredients in a sifter, and sift over wet ingredients. Stir to combine, but don't overmix. Spoon the batter into the muffin tins. Bake for about 25 minutes. They may seem slightly underdone if eaten hot, but once they're cooled, they're fully cooked and very moist.
Makes 9 medium sized (no giant muffin tops here) muffins.
Number of Servings: 9
Recipe submitted by SparkPeople user BELTOFCALM.
Nutritional Info Amount Per Serving
- Calories: 93.5
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 10.1 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.2 g
- Protein: 2.4 g