Gluten Free Pumpkin Muffins

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 171.5
  • Total Fat: 7.1 g
  • Cholesterol: 35.8 mg
  • Sodium: 214.2 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 4.8 g
  • Protein: 10.5 g

View full nutritional breakdown of Gluten Free Pumpkin Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:


Really good muffins! Really good muffins!
Number of Servings: 12


    9 ounces of pumpkin
    1/3 cup maple syrup
    1 teaspoon GF vanilla extract (I use Frontier Alcohol-Free from Fair trade)

    Mix together and set aside.

    Toppings- 1/4 cup sugar and 2 teaspoons cinnamon. Mix together and set aside (place into shaker like salt or recycled pumpkin spice container).

    2 cups gluten-free flour
    1 teaspoon xanthan
    1 cup packed brown sugar
    1 teaspoon baking soda
    teaspoon salt
    1 teaspoon pumpkin spice
    2 table spoons soymilk creamer
    2 eggs beaten
    1/3 cup vegetable oil
    cup water


1. Combine all dry ingredients into a mixing bowl
2. make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir just blend. 3.Gently fold in pumpkin mixture with a knife until blended, then let rest for 7-10 minutes
4. fill foil cupcake papers and place on a cookie sheet (makes one dozen muffins).
5. Top with topping mixture and bake at 375F degrees for 10- 15 minutes or until done.
6. Place on wire rack until cool.

Number of Servings: 12

Recipe submitted by SparkPeople user CARRIEBRUNO1.

Rate This Recipe

Member Ratings For This Recipe