gluten free pumpkin muffins

Name: gluten free pumpkin muffins Recipe
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Yield: 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

Minutes to Prepare: 10
Minutes to Cook: 21

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

Directions

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.

Servings Per Recipe: 1

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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