Gluten Free Pumpkin Muffins (Bread)

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Nutritional Info
  • Servings Per Recipe: 23
  • Amount Per Serving
  • Calories: 108.6
  • Total Fat: 3.5 g
  • Cholesterol: 26.1 mg
  • Sodium: 288.7 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.7 g

View full nutritional breakdown of Gluten Free Pumpkin Muffins (Bread) calories by ingredient


Deliciously moist and free of gluten, soy, and lactose. Deliciously moist and free of gluten, soy, and lactose.
Number of Servings: 23


    3 eggs
    1/4 cup of granulated sugar
    3/4 cup Splenda
    1/4 c olive oil (could substitute canola)
    1/2 cup unsweetened applesauce
    3 tsp gluten-free vanilla (not all types are gluten free)
    1 1/2 c sorghum flour from Bob's Red Mill
    1 cup brown rice flour from Bob's Red Mill
    1 1/2 tsp xanthan gum
    4 tbsp Benefiber
    2 tsp baking powder
    2 tsp baking soda
    1 tsp salt
    3 tsp cinnamon
    1 15 oz can of pureed pumpkin
    2 Tbsp Expandex (modified Tapioca starch)
    3 heaping Tbsp of Rice Protein powder


Mix all ingredients as listed. This recipe makes either 23 muffins or 2 loaves of bread.

Bake at 350 degrees for 20 minutes for muffins or 50 minutes for bread.

You can substitute the pumpkin for 2 cups of grated zuchinni.

Number of Servings: 23

Recipe submitted by SparkPeople user MOM2BSA.