Gluten Free Pumpkin Muffins (Bread)

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
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
Submitted by:


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.

Rate This Recipe