Wheat-Free, Cholesterol-Free Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 93.5
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 10.1 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.2 g
- Protein: 2.4 g
View full nutritional breakdown of Wheat-Free, Cholesterol-Free Pumpkin Muffins calories by ingredient
Introduction
moist and well-textured moist and well-texturedNumber of Servings: 9
Ingredients
-
1 cup pureed pumpkin
1 tbsp oil
1/4 cup pure maple syrup
1/2 cup soy or other non-dairy milk
1 1/4 cups oat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
1/4 tsp salt
Directions
Preheat oven to 350.
Line with papers or grease 9 muffin tin cups.
In a medium sized bowl, combine the pumpkin, oil, maple syrup, and soymilk. Combine the the dry ingredients in a sifter, and sift over wet ingredients. Stir to combine, but don't overmix. Spoon the batter into the muffin tins. Bake for about 25 minutes. They may seem slightly underdone if eaten hot, but once they're cooled, they're fully cooked and very moist.
Makes 9 medium sized (no giant muffin tops here) muffins.
Number of Servings: 9
Recipe submitted by SparkPeople user BELTOFCALM.
Line with papers or grease 9 muffin tin cups.
In a medium sized bowl, combine the pumpkin, oil, maple syrup, and soymilk. Combine the the dry ingredients in a sifter, and sift over wet ingredients. Stir to combine, but don't overmix. Spoon the batter into the muffin tins. Bake for about 25 minutes. They may seem slightly underdone if eaten hot, but once they're cooled, they're fully cooked and very moist.
Makes 9 medium sized (no giant muffin tops here) muffins.
Number of Servings: 9
Recipe submitted by SparkPeople user BELTOFCALM.
