Harvest pumpkin muffins-gluten free
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 237.0
- Total Fat: 11.7 g
- Cholesterol: 25.8 mg
- Sodium: 254.3 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 2.7 g
- Protein: 3.5 g
View full nutritional breakdown of Harvest pumpkin muffins-gluten free calories by ingredient
Introduction
Gluten free and packed with proteins and fiber. Great for breakfast, post or before work out Gluten free and packed with proteins and fiber. Great for breakfast, post or before work outNumber of Servings: 12
Ingredients
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1 1/2 cups gluten free flour (I use Namaste all purpose flour)
1 1/2 tsp baking powder
1tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg, ginger, pumpkin spice and cloves
1/4 c butter softened
3/4 c raw organic honey
1 large egg
1 c pumpkin, packed
1 cup chopped walnuts
2 tbls milled flax seed
Tips
You can freeze for later for breakfast. they freeze well and reheat in microwave covered in paper towel for about 45 seconds.
Directions
medium bowl combine all dry ingredients except walnuts and whisk and set aside.
Using electric mixer, combine all wet ingredients. gradually add dry mix.
fold in walnuts
Spoon into greased or paper lined 2 1/2" muffin cups
Bake at 350 for 25-30 min or until toothpick comes out clean.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LIZYR777.
Using electric mixer, combine all wet ingredients. gradually add dry mix.
fold in walnuts
Spoon into greased or paper lined 2 1/2" muffin cups
Bake at 350 for 25-30 min or until toothpick comes out clean.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LIZYR777.