Harvest pumpkin muffins-gluten free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups gluten free flour (I use Namaste all purpose flour)1 1/2 tsp baking powder1tsp baking soda1/4 tsp salt1 1/2 tsp cinnamon1/2 tsp nutmeg, ginger, pumpkin spice and cloves1/4 c butter softened3/4 c raw organic honey1 large egg1 c pumpkin, packed1 cup chopped walnuts2 tbls milled flax seed
medium bowl combine all dry ingredients except walnuts and whisk and set aside.
Using electric mixer, combine all wet ingredients. gradually add dry mix.
fold in walnuts
Spoon into greased or paper lined 2 1/2" muffin cups
Bake at 350 for 25-30 min or until toothpick comes out clean.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LIZYR777.
Using electric mixer, combine all wet ingredients. gradually add dry mix.
fold in walnuts
Spoon into greased or paper lined 2 1/2" muffin cups
Bake at 350 for 25-30 min or until toothpick comes out clean.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LIZYR777.
Nutritional Info Amount Per Serving
- Calories: 237.0
- Total Fat: 11.7 g
- Cholesterol: 25.8 mg
- Sodium: 254.3 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 2.7 g
- Protein: 3.5 g
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