Kati's gluten free pumpkin muffins

Kati's gluten free pumpkin muffins

5 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 65.0
  • Total Fat: 3.4 g
  • Cholesterol: 35.4 mg
  • Sodium: 160.2 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.5 g

View full nutritional breakdown of Kati's gluten free pumpkin muffins calories by ingredient
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Introduction

Quick to make and bake. Quick to make and bake.
Number of Servings: 12

Ingredients

    1/4 Cup Coconut flour

    1/2 Tsp Baking Soda

    1/2 Tsp Salt

    1 Tsp Cinnamon

    1/2 Tsp Ginger

    1/4 Tsp Cloves

    2 Eggs

    1/4 Cup Agave nectar

    2 T Grape seed oil

    1/4 Cup Pumpkin puree

Directions

12 mini muffins

1. Grease mini muffin pan and set oven to 350.

2. Measure the above into a wire mesh strainer or sifter and sift into small bowl. (This is to break up any lumps in the coconut flour, so you can also just stir dry ingredients with a fork.)

3. Mix wet ingredients until frothy.

4. Mix the dry in to wet until incorporated and slightly thickened. The batter will be wet.

5. Divide batter into twelve mini muffins and bake for 12 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user CYCLE_CAT.

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Member Ratings For This Recipe



  • NICE - 1/14/20

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  • Great idea - 10/15/19

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  • Nice - 5/10/19

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  • Incredible!
    Used swerve instead of agave nectar and was so good! Omitted salt and added a little bit of the other spices instead. - 5/5/19

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  • Incredible!
    This was really delicious! - 3/19/19

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