Gluten free pumpkin muffics
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
.25 cup Pumpkin Seeds (whole seeds, roasted) 2 cup Libby's 100% pure canned pumpkin 4 serving Bob's Red Mill Almond Flour - per 1/4 Cup 1 serving Pecans - Chopped 1 serving = 1/4 cup (by AMC120) 2 cup GOYA Chick Peas (Garbonzo Beans) 5 tsp Pumpkin Pie spice 2 tsp liquid sweet leaf stevia (by EWEINHISPASTURE) .25 cup, packed Brown Sugar 4 tbsp Molasses, blackstrap 6 tbsp Carrington Farms Organic Coconut Oil 16 tbsp Hershey's Special Dark Chocolate Chips 2 tsp Vanilla Extract
pre heat oven to 350. Put paper in muffin tins. Mix dry ingredients (without the chocolate chips). Add the wet ingredients. Pour into the muffin tins. Divide the chocolate chips among the muffins and push down.
YUM!
Serving Size: 18 muffins
Number of Servings: 1
Recipe submitted by SparkPeople user BVOLPI.
YUM!
Serving Size: 18 muffins
Number of Servings: 1
Recipe submitted by SparkPeople user BVOLPI.
Nutritional Info Amount Per Serving
- Calories: 3,819.8
- Total Fat: 246.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,703.2 mg
- Total Carbs: 425.5 g
- Dietary Fiber: 82.5 g
- Protein: 62.5 g