Pumpkin Spice Gluten Free Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups gluten free flour of choice1 teaspoon baking powder1 teaspoon soda1 teaspoon pumpkin pie spice1/4 teaspoon salt1/2 cup honey1 cup pumpkin puree1 egg1/2 cup soy milk2 tablespoons extra virgin olive oil1/8 to 1/4 cup diced candied ginger1/2 cup dried cranberries or raisins
Preheat oven to 350 degrees. Line muffin pan(s) with paper liners.
Whisk together the flour, baking powder, baking soda, spice, salt and brown sugar.
In a separate bowl, whisk the pumpkin puree, egg, yogurt and olive oil. Stir in the ginger and cranberries. Add the flour mixture and stir well to combine. The dough will be stiff. Spoon the dough into the prepared muffin cups. Bake about 35 minutes. Do not underbake.
I have found with gluten free flour it is best to not to underbake.
Number of Servings: 12
Recipe submitted by SparkPeople user KATZASTAR.
Whisk together the flour, baking powder, baking soda, spice, salt and brown sugar.
In a separate bowl, whisk the pumpkin puree, egg, yogurt and olive oil. Stir in the ginger and cranberries. Add the flour mixture and stir well to combine. The dough will be stiff. Spoon the dough into the prepared muffin cups. Bake about 35 minutes. Do not underbake.
I have found with gluten free flour it is best to not to underbake.
Number of Servings: 12
Recipe submitted by SparkPeople user KATZASTAR.
Nutritional Info Amount Per Serving
- Calories: 156.3
- Total Fat: 3.8 g
- Cholesterol: 20.5 mg
- Sodium: 206.6 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 2.7 g
- Protein: 3.2 g
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