Gluten free pumpkin muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Dry ingredients:1 and 1/3 cup Garbanzo Bean Flour 1/2 cup Granulated Sugar 1.5 tsp Cinnamon, ground 1.5 tsp Nutmeg, ground 1/2 tsp Cream Of Tartar 1/2 tsp Baking Soda 1/4 tsp Salt Wet ingredients:1 cup Pumpkin, canned (NOT pumpkin pie mix)1/2 cup Butter or canola oil 2 large Egg
Preheat oven to 350 degrees.
I use silicone muffin cups. If you are using a muffin pan, you will want to spray the cups with cooking spray or rub them down with butter before you add the muffin mix.
- Mix dry ingredients in a large mixing bowl until well mixed.
- Add in wet ingredients and mix with electric mixer (or a whisk will work too) until well mixed. It will have some small lumps but they shouldn't be larger than a pea.
- Scoop in approximately 1/4 cup of mix into the 16 muffin cups.
Bake for 20-22 minutes.
Let cool for about 5 minutes (although I tend to eat them piping hot too)
Serving Size: Makes 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user DOTCHILATHAM.
I use silicone muffin cups. If you are using a muffin pan, you will want to spray the cups with cooking spray or rub them down with butter before you add the muffin mix.
- Mix dry ingredients in a large mixing bowl until well mixed.
- Add in wet ingredients and mix with electric mixer (or a whisk will work too) until well mixed. It will have some small lumps but they shouldn't be larger than a pea.
- Scoop in approximately 1/4 cup of mix into the 16 muffin cups.
Bake for 20-22 minutes.
Let cool for about 5 minutes (although I tend to eat them piping hot too)
Serving Size: Makes 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user DOTCHILATHAM.
Nutritional Info Amount Per Serving
- Calories: 99.9
- Total Fat: 6.6 g
- Cholesterol: 38.8 mg
- Sodium: 86.7 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.0 g
- Protein: 1.5 g
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