Gluten free pumpkin muffins

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 99.9
  • Total Fat: 6.6 g
  • Cholesterol: 38.8 mg
  • Sodium: 86.7 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.5 g

View full nutritional breakdown of Gluten free pumpkin muffins calories by ingredient


Introduction

These are pretty moist and tasty. I love these when I want to feel festive. These are pretty moist and tasty. I love these when I want to feel festive.
Number of Servings: 16

Ingredients

    Dry ingredients:
    1 and 1/3 cup Garbanzo Bean Flour
    1/2 cup Granulated Sugar
    1.5 tsp Cinnamon, ground
    1.5 tsp Nutmeg, ground
    1/2 tsp Cream Of Tartar
    1/2 tsp Baking Soda
    1/4 tsp Salt

    Wet ingredients:
    1 cup Pumpkin, canned (NOT pumpkin pie mix)
    1/2 cup Butter or canola oil
    2 large Egg

Directions

Preheat oven to 350 degrees.

I use silicone muffin cups. If you are using a muffin pan, you will want to spray the cups with cooking spray or rub them down with butter before you add the muffin mix.

- Mix dry ingredients in a large mixing bowl until well mixed.

- Add in wet ingredients and mix with electric mixer (or a whisk will work too) until well mixed. It will have some small lumps but they shouldn't be larger than a pea.

- Scoop in approximately 1/4 cup of mix into the 16 muffin cups.

Bake for 20-22 minutes.

Let cool for about 5 minutes (although I tend to eat them piping hot too)


Serving Size: Makes 16 muffins

Number of Servings: 16

Recipe submitted by SparkPeople user DOTCHILATHAM.