Pumpkin Muffins, Gluten Free

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 135.2
  • Total Fat: 1.8 g
  • Cholesterol: 21.3 mg
  • Sodium: 234.3 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.0 g

View full nutritional breakdown of Pumpkin Muffins, Gluten Free calories by ingredient
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Number of Servings: 10


    1.5 cups Bob's Red Mill Gluten Free Baking Mix
    1/2 cups Packed Brown Sugar
    2 tsp. Baking Powder
    1 tsp Ground Cinnamon
    3 tsp. fresh ginger root
    1/2 tsp. Salt
    1 Egg
    1 Cup Almond or Rice Milk
    1/4 cup Applesauce-unsweetened
    1/2 cup Canned Pumpkin
    2 tbp. Ground Flaxseed


- Preheat oven to 375 degrees F. Lightly coat 12-cup muffin pan with cooking spray (or use liners).
- Stir flour, sugar, baking powder, cinnamon, ginger, and salt in large mixing bowl.
- Beat egg in small bowl 30 seconds, until foamy. -
- Add milk, pumpkin, applesauce.
- Beat well. Add to flour mixture and stir until moistened.
Fill muffin cups three-quarters full with batter. Bake 15 to 17 minutes until tops spring back when touched with finger. Turn out muffins onto rack to cool. Once cool, you can freeze the muffins, tightly wrapped, up to 2 months.

Number of Servings: 10

Recipe submitted by SparkPeople user KVANMOURIK.

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