Gluten-Free Pumpkin Orange Muffins

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Nutritional Info
  • Servings Per Recipe: 92
  • Amount Per Serving
  • Calories: 51.2
  • Total Fat: 1.0 g
  • Cholesterol: 2.8 mg
  • Sodium: 56.7 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.7 g

View full nutritional breakdown of Gluten-Free Pumpkin Orange Muffins calories by ingredient


Introduction

Based on a Cooking Light recipe - lower fat, sugar, made gluten-free. Based on a Cooking Light recipe - lower fat, sugar, made gluten-free.
Number of Servings: 92

Ingredients

    Granulated Sugar, .25 cup
    Apple Butter, .25 cup
    Butter, salted, 4 tbsp
    Pumpkin, 15 oz can
    Egg white, 1/4 C
    Vanilla Extract, .5 tsp
    Sun Flour Mills Whole Grain Gluten-Free Pastry Flour, 3 cup
    NuNaturals MoreFiber (stevia blend), 4 tbsp
    Baking Soda, 1 tsp
    Salt, .5 tsp
    Baking Powder, .5 tsp
    Cinnamon, ground, .5 tsp
    Ginger, ground, .5 tsp
    Nutmeg, ground, .25 tsp
    *Carnation Evaporated Fat Free Milk, 12 oz can
    Powdered Sugar, 3 cup, unsifted
    Neufchatel Cheese, 6 oz
    *Dole Mandarin Oranges, 2 cup
    Pomegranate seeds, 1 C
    *Xanthan Gum, 2 1/2 t

Directions

Cream together butter, apple butter, sugar and NuNaturals. Then add pumpkin, egg substitute and vanilla.
Mix together flour, spices, soda, baking powder and salt. Alternate adding to pumpkin mixture with evaporated milk. Apportion batter into sprayed/ lined muffin cups.
Bake 10-20 minutes, depending on size of muffins.

Mix 1 C powdered sugar with neufchatel. Add zest, then remaining powdered sugar.

After muffins have cooled 5 minutes or so, remove from pans. Allow to cool, then frost, decorate with mandarin orange sections and pomegranate seeds.

Serving Size: Makes 92 1 T mini-muffins, 30 3T medium muffins

Number of Servings: 92

Recipe submitted by SparkPeople user DIANETT.