gluten free pumpkin muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2.5 cup King Arthur Flour Gluten Free Pancake Mix (1/3 cup = 1 serving dry) 1.25 cup Libby's 100% pure canned pumpkin 0.5 cup Vermont Sugar-Free Maple-Flavored Syrup 1 tsp Cinnamon, ground 0.33 cup Canola Oil 0.75 cup Egg - Eggbeaters 2 serving Fisher - Chopped Walnuts - 1/4 cup
mix all ingredients together, can be done in 1 bowl. Divide batter evenly among 12 muffin cups/in a muffin tin.
Bake for 21 minutes or until cooked thoroughly.
These muffins are not excessively sweet and taste best when warm
Serving Size: makes 12 large muffins
Number of Servings: 1
Recipe submitted by SparkPeople user 516ALANNA1.
Bake for 21 minutes or until cooked thoroughly.
These muffins are not excessively sweet and taste best when warm
Serving Size: makes 12 large muffins
Number of Servings: 1
Recipe submitted by SparkPeople user 516ALANNA1.
Nutritional Info Amount Per Serving
- Calories: 2,575.6
- Total Fat: 113.1 g
- Cholesterol: 0.0 mg
- Sodium: 4,840.5 mg
- Total Carbs: 350.9 g
- Dietary Fiber: 25.3 g
- Protein: 46.2 g
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