Gluten Free Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cups canned pumpkin1 1/4 cups sugar1/3 cup vegetable oil1/3 cup unsweetened applesauce2 tsp gluten free vanilla4 large eggs3 cups gluten free flour mixture (2cups brown rice flour, 1/3 cup tapioca flour, 2/3 cup potato starch)1 ½ tsp xanthan gum2 tsp baking soda1 tsp salt1 tsp cinnamon½ tsp ground cloves¾ tsp ground ginger½ tsp baking powder
1. Preheat oven to 350˚F. Grease muffin tins or line with cupcake liners.
2. Mix pumpkin, sugar, oil, vanilla, applesauce and eggs in a large bowl. Stir in remaining ingredients and spoon into muffin tins.
3. Bake for 15-20 minutes. Let cool completely before removing from muffin tins.
4. Wrap tightly and store in the refrigerator or freeze muffins individually.
Makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user CLAIRADORA.
2. Mix pumpkin, sugar, oil, vanilla, applesauce and eggs in a large bowl. Stir in remaining ingredients and spoon into muffin tins.
3. Bake for 15-20 minutes. Let cool completely before removing from muffin tins.
4. Wrap tightly and store in the refrigerator or freeze muffins individually.
Makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user CLAIRADORA.
Nutritional Info Amount Per Serving
- Calories: 163.5
- Total Fat: 4.1 g
- Cholesterol: 35.5 mg
- Sodium: 226.0 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 2.5 g
- Protein: 2.7 g
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